This coconut curry brings together seared chicken thighs, warming turmeric, cumin, and curry powder, and a rich coconut milk and diced tomato base that simmers down into a thick, spoon-coating sauce. Fresh ginger and garlic build real depth before the chicken goes back in to finish cooking low and slow, soaking up every bit of that fragrant spice blend. A big handful of baby spinach wilts right into the pot at the end, and a squeeze of lime juice at the finish keeps the whole dish bright instead of heavy. It's the kind of one-pan dinner that tastes like it took way more effort than it did, ladled over cauliflower rice or eaten straight from the bowl with cilantro and extra lime on the side. Built from real, whole ingredients with no shortcuts on flavor, this one fits neatly into a Whole30 dinner rotation.
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Pat the chicken pieces dry with paper towels and season all over with 1/2 tsp salt and the black pepper.
Heat the coconut oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and sear, undisturbed, for 3–4 minutes until the undersides are golden and release easily from the pan. Flip and sear the second side for 2 minutes, then transfer the chicken to a plate — it will not be cooked through at this point.
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