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PdfBoil the kettle and pour boiling water over the dried figs in a heatproof bowl to soften them. Leave them to soak while you deal with the rest of the ingredients.
Pick over the chicken thighs to remove any fat, then chop them into ¾ x 1-inch pieces. Put them into a large bowl, along with the yogurt, garam masala, salt, and chili powder.
Drain the figs and chop them into ¼-inch cubes. Add them to the chicken mixture, stir until well mixed, and set aside.
Put the oil into a wide-bottomed, lidded frying pan on a medium heat and, when it's hot, add the onions and the cinnamon stick. Fry over a medium heat until they are soft and golden.
Add the garlic and ginger and cook through for 4 to 5 minutes before adding the chicken mixture. Put the lid on the pan and leave to cook for 15 to 20 minutes, stirring every 5 minutes or so. The color of the curry will darken as it cooks, and the liquid will start to reduce, creating a lovely thick sauce.
Remember to take out the cinnamon stick, and serve with a big bowl of basmati rice (or bread if you prefer) and some greens.