Paleo Coconut Curry Chicken Thighs

Total time1 hr

Prep time15 min

Cook time45 min

Bone-in, skin-on chicken thighs get seared until deeply golden, then braised in a fragrant sauce built from onion, garlic, fresh ginger, and a warm blend of turmeric, cumin, coriander, and cinnamon. Full-fat coconut milk and diced tomatoes simmer down into a rich, slightly thickened sauce that clings to every bite, while a finishing squeeze of lime juice keeps things bright and balanced. The skin stays exposed above the sauce as it braises, so you get that contrast of crisp skin over tender, fall-apart meat. Finished with fresh cilantro and lime wedges, it's the kind of one-pan dinner that looks and tastes like far more effort than it actually takes. This one fits neatly into a Paleo kitchen, built entirely from whole ingredients like real chicken, coconut milk, and fresh aromatics — no grains, legumes, or refined additions anywhere in sight. Great served over cauliflower rice or simply spooned straight from the skillet.

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Ingredients

4 servings

8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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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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