Anti Inflammatory Coconut Curry Chicken Thighs
Rich, golden-skinned chicken thighs braised in a fragrant coconut milk sauce — this is the kind of weeknight dinner that feels far more indulgent than it has any right to be. The real magic here is the spice lineup: turmeric, ginger, cumin, coriander, and cinnamon are all well-regarded for their natural anti-inflammatory properties, and together they build a sauce that is deeply aromatic and genuinely complex. Coconut oil handles the searing, and full-fat coconut milk gives the braise a silky, slightly sweet body that balances the heat from the cayenne beautifully. The technique of searing the thighs skin-side down first locks in flavor and creates that irresistible crispy skin, which stays exposed above the sauce as everything finishes in the oven. A squeeze of fresh lime juice stirred in at the end brightens the whole dish and ties every layer together. It serves four generously, and the sauce is absolutely worth spooning over whatever you have on the side. Fresh cilantro and extra lime wedges at the table are optional, but honestly, don't skip them.
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Learn more →Ingredients
4 servings
- 8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the coconut oil in a large oven-safe 12-inch skillet or braiser over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 6–7 minutes until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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