Ingredients :

• Fresh ginger and garlic — These carry all the flavor, not the spices. One and a half tablespoons of each, grated — it sounds like a lot, and that’s the point. Without it, the sauce is flat. Use firm ginger without wrinkles. Forget the ginger paste tube.
• Coconut cream (not coconut milk) — Cream is fattier, thicker, and the sauce reduces much faster. Ayam brand if you can find it — 100% coconut, naturally dense. Low-end versions are diluted with water and result in a bland, watery sauce.
• Supermarket curry powder — No need for a specialty grocery store. Ordinary curry works great here because we pair it with turmeric and cumin. It’s the combination that creates depth, not the brand.
• Boneless chicken thighs — No breasts. Thighs are forgiving of cooking errors, breasts are not. If you insist on using fillets, only add them in the last 5 minutes of simmering.