1. Remove chicken bowl from refrigerator. Heat a large heavy duty pan or wok (with lid) over medium high heat with butter or cooking oil. Add chicken (dripping the marinade off slightly before adding to pan and only adding a few thighs at a time – don’t crowd the pan) to pan and cook until it is somewhat browned on the first side (3-4 minutes) then flip over.
2. Cook for another 2 minutes and remove. Do this for all the chicken. Remove and set aside on a plate.
3. Turn heat to medium and add onions and carrots. Cook until the onions are softened – around 4 minutes, stirring occasionally.
4. Add the cinnamon sticks, garlic, fresh ginger, garam masala, turmeric, cumin, smoked paprika and salt. Toss with the onions and carrots. Sauté for only 2 minutes then add the tomato paste. Stirring for 1 minutes to combine and cook the raw flavor out of the paste.
5. Add the can of tomatoes and coconut milk. Scrape the bottom of the pan – bring to a simmer and turn the heat down low. Place a lid on the pan and let simmer for 6-8 minutes.
6. Add the chicken and all drippings into the pan. Using tongs or a wooden spoon “nestle” the chicken thighs into the sauce. Return the lid to the pan and let cook for another 4 minutes or until the chicken is just cooked through.
7. Test the sauce for salt – may need more depending on how you like it. Serve with Rice and garnish with lime wedges and cilantro.

To make the rice

1. In a medium/small pot, heat over medium/low heat. Melt the butter, salt, onions and bay leaves together. Sauté for 2 minutes, stirring occasionally. Be careful not to brown the onions – turn down the heat if needed.
2. Add the rice to the pot and stir to combine and coat the rice with the butter mixture. Add the water and turn heat to low.
3. Put a lid on the pot and let it do it’s thing for 13 minutes. Turn heat off and let rest for 3-4 minutes before removing the lid. Serve hot.