Tender chicken thighs get a deep marinade of dairy free yogurt, lemon juice, and a warm blend of cumin, garam masala, coriander, and turmeric before they're seared until beautifully browned. The sauce builds on that same spice base with softened onion, garlic, and fresh ginger, then simmers with crushed tomatoes until it turns rich and glossy. A blend with full-fat coconut milk and a touch of sugar rounds everything into a velvety, restaurant-style curry that clings to every piece of chicken. Finished with a scatter of fresh cilantro, it's the kind of comforting, spice-forward dinner that tastes like it took all day, even though it comes together in one pan. This version is a great fit for anyone cooking on a no added salt plan, since the flavor here comes from toasted spices, ginger, and slow-simmered tomatoes rather than a heavy hand with the shaker. Serve it over rice or with warm flatbread to soak up every bit of that coconut-tomato sauce.
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In a mixing bowl, combine the dairy free yogurt, lemon juice, cumin, garam masala, coriander, turmeric, cayenne, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes.
Heat 1 tbsp of the coconut oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the marinated chicken in a single layer — work in two batches if needed to avoid crowding — and sear for 3–4 minutes per side until the exterior is deeply browned. Transfer the seared chicken to a plate; discard any remaining marinade.
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