The marinade:
In a bowl, mix together grated ginger, pressed garlic, Cayenne pepper, lime juice, oil, and about 2 tablespoons of chopped coriander.
Cut the chicken thighs into pieces and coat them with the marinade.
Cover the bowl with plastic wrap and marinate in the refrigerator overnight.

Chicken thighs:
Chop the onions using a food processor.
Heat the oil in a saucepan and sauté the onions for 8 minutes.
Add turmeric and cook for another minute.
Add the chicken with its marinade and cook until it’s browned.
Add coconut milk, chopped red pepper, and dehydrated chicken broth, then bring to a boil.
Cover and simmer for 20 minutes.
Sprinkle chopped coriander on top to taste.