Serves 6

Ingredients:

• 1.35 kg (3 lb) chicken thighs or breasts, cut into bite-sized pieces
• 3 medium onions, thinly sliced
• 4–5 cloves garlic, minced
• 1½ tbsp fresh ginger, grated
• 1½ tsp ground turmeric
• 3 medium tomatoes, chopped
• 3 red chilies, thinly sliced (adjust to taste)
• 3 tbsp fish sauce
• 4½ tbsp cooking oil (vegetable, peanut, or sunflower)

Instructions:

1. Sauté aromatics:
   Heat oil in a large wok or deep pan over medium heat. Add the sliced onions and cook until soft and lightly golden, about 5–7 minutes.
2. Add the flavor base:
   Stir in the minced garlic, grated ginger, and turmeric. Cook for 1 minute, stirring constantly, until fragrant.
3. Cook the chicken:
   Add the chicken pieces. Stir-fry for about 5 minutes until lightly browned on all sides.
4. Simmer with tomatoes:
   Add chopped tomatoes and sliced chilies. Reduce the heat to medium-low, cover, and let simmer for 10–12 minutes until the chicken is cooked through and the sauce thickens slightly.
5. Season:
   Stir in the fish sauce and cook for another minute. Taste and adjust seasoning as needed (you can add a pinch of salt or a squeeze of lime if desired).
6. Serve:
   Serve hot with steamed jasmine rice or noodles. Garnish with fresh coriander or lime wedges if you like.