Tender chicken thighs are seared until deeply browned, then simmered low and slow in a rich, spiced tomato-coconut sauce built on sautéed onion, garlic, and fresh ginger. Warm layers of cumin, garam masala, coriander, and turmeric bloom right in the pan, giving the sauce that deep, restaurant-style color and fragrance before it's blended silky-smooth. Full-fat coconut milk stirred in at the end brings a creamy, satisfying body to every bite, and a finishing scatter of fresh cilantro adds brightness on top. The chicken simmers directly in that sauce until it's fork-tender and fully cooked through, so the flavor has nowhere to go but deep into the meat. It's a hearty, spice-forward dinner that comes together in one pan and reheats beautifully for leftovers. This one is a genuinely solid choice for a Paleo table, ladled over cauliflower rice or eaten straight from the bowl.
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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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