Cut chicken thigh into bite size pieces. Thinly slice onion.

Heat nonstick fry pan and cook the chicken thigh until golden brown. Set to the side.

Heat oil in a pot. Add cumin seeds and sauté until you can smell them. Add the onion, garlic and ginger and sauté thoroughly.

When onions are golden and translucent, add the diced tomatoes and dinner for 5 minutes on low.

Mix together red pepper, coriander powder, turmeric and salt. Add to pot. Add chicken thigh pieces.

Pour water and coconut milk into the pot and let simmer for ten minutes.