Golden-seared chicken thighs simmer in a deeply spiced sauce built from onion, garlic, fresh ginger, and a warm blend of garam masala, cumin, coriander, turmeric, and cayenne. Diced tomatoes and full-fat coconut milk come together into a rich, velvety curry that clings to every bite of tender chicken, while a scatter of fresh cilantro brightens things right before serving. The searing step locks in real flavor before the chicken finishes cooking low and slow in that fragrant sauce, so you end up with fall-apart-tender meat in a curry with real depth. It's the kind of one-pot dinner that tastes like it took way more effort than it did, and it's a genuinely solid pick for a Paleo table. Ladle it into a bowl on its own and you've got a satisfying, warmly spiced meal that doesn't skip on flavor.
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Pat the chicken pieces dry with paper towels and season all over with 1/2 tsp salt and the black pepper.
Heat the coconut oil in a large deep 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.
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