Tender chicken thighs are seared until deeply golden, then simmered low and slow in a richly spiced sauce built from crushed tomatoes, full-fat coconut milk, and a warm blend of garam masala, cumin, smoked paprika, and fresh ginger and garlic. The coconut milk gives the sauce that classic velvety, restaurant-style body without weighing things down, while a quick sear locks in flavor before everything simmers together into a thick, glossy curry. Fresh cilantro scattered over the top adds a bright, herbaceous finish that balances all that warm spice. It's a one-pan dinner that tastes like it took hours, even though most of the work is just letting the sauce do its thing on the stove. This version fits neatly into a Paleo kitchen, delivering all the comfort of a takeout favorite made entirely from real, recognizable ingredients.
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
In a large bowl, whisk together the dairy free yogurt, lemon juice, garam masala, cumin, smoked paprika, turmeric, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
Heat 1 tablespoon of the oil in a large skillet or Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the marinated chicken in a single layer and sear for 3–4 minutes per side, until the exterior is deeply browned. Transfer the seared chicken to a plate; it will finish cooking in the sauce. Discard any remaining marinade.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
