Chicken coconut curry

. We take one kilogram of thick chicken thighs and marinate them with a can of coconut milk, one teaspoon of each of curry powder, turmeric, and coriander. We add half a teaspoon of cumin, garlic powder, onion powder, a pinch of black pepper, and salt to taste. We let the chicken marinate for at least one hour, preferably overnight.

. We cut five small potatoes and four small onions. Then, we season them with olive oil, salt, and black pepper.

We place the marinated chicken thighs in a baking dish, cover them with parchment paper and aluminum foil, and bake them in a high-temperature oven until cooked through.

After the chicken is cooked, we remove the cover and add about 200-250 grams of paneer cheese and chopped parsley for garnish.

Return the tray to the oven to brown the chicken. If you love gravy, add a cup of hot water before putting the tray in the oven. Enjoy your meal!"