Rich, golden, and deeply spiced, this chicken curry is the kind of weeknight dinner that makes the whole kitchen smell incredible. Full-fat coconut milk steps in as the creamy base, giving the sauce that luscious, velvety texture you'd expect from a restaurant-style curry — no butter, no cream, no compromise. The chicken thighs are seared first to build a proper golden crust, then simmered low and slow in a sauce layered with cumin, coriander, garam masala, turmeric, and a touch of cayenne for gentle heat. Tomato paste and diced tomatoes add body and a subtle tang that balances the richness of the coconut milk beautifully. It all comes together in one pan, which means less cleanup and more time enjoying dinner. Serves four, so it's just right for a family meal or a week of seriously satisfying leftovers.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Season the chicken pieces evenly with the salt and black pepper.
Heat the coconut oil in a large 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 brown. Flip and sear the other side for 2 minutes, then transfer the chicken to a plate — it will not be cooked through at this point.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
