This coconut chicken curry builds deep flavor from seared chicken thighs, a fragrant base of onion, garlic, and ginger, and a warm blend of garam masala, cumin, coriander, turmeric, and cayenne that blooms right in the pan. Diced tomatoes and full-fat coconut milk simmer together into a rich, velvety sauce that clings to every bite of chicken, no dairy required for that lush texture. Searing the thighs first locks in a golden crust before they finish cooking low and slow in the sauce, so the meat stays juicy and tender all the way through. Fresh cilantro scattered over the top adds a bright, herby finish that balances all that warm spice. It's an easy one-pan dinner that comes together in under 40 minutes, and it's a genuinely solid pick for a Whole30 kitchen. Ladle it into a bowl on its own or alongside your favorite compliant side, and you've got a satisfying, restaurant-worthy meal without any of the guesswork.
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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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