Seared chicken thighs simmer in a deeply spiced tomato sauce, blended silky-smooth and finished with rich coconut milk for a glossy, restaurant-quality curry. Cumin, coriander, garam masala, turmeric, and fresh ginger build layer after layer of warmth, while a quick yogurt marinade keeps every bite of chicken tender and well-seasoned before it hits the pan. The sauce reduces down to that classic thick, spoon-coating consistency, so it clings to the chicken instead of pooling in the bowl. A scattering of fresh cilantro at the end adds brightness and color right before serving. This one comes together with everyday pantry spices and a couple of simple simmering steps, making it a great pick for a gluten free dinner rotation. Serve it over rice to soak up every last bit of 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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