Chicken Curry

I found this recipe done by Robertsons Spice. Really good and super easy. Pictures to follow soon!!

15 Chicken thighs - skin removed and deboned
125 ml flavoured flour (125 ml flour with salt and pepper added)
60 ml oil
2 onions, chopped in rings
5 ml ginger
5 ml turmeric
5 ml cumin
5 ml curry paste
2 tomatoes, quartered
250 ml chicken stock

Cut the chicken pieces in half. 
Sprinkle the chicken the flour.
Heat half the oil in a saucepan and brown the chicken pieces.
Remove and set aside.
Heat the rest of the oil and fry the onion, spices and curry paste for about 7 minutes or until the onion softens and the spices really start to smell nice.
Put the chicken back in the pan. 
Add the tomatoes and stock and simmer for about 20-30 minutes or until thick. 
Add more liquids should it be necessary. 
Serve over rice.