This coconut curry chicken is all about deeply seared chicken thighs simmered low and slow in a rich, spiced sauce until every piece is fork-tender and coated in glossy curry. Fresh garlic, ginger, and a warm blend of curry powder, cumin, and turmeric build layers of flavor before the tomatoes and full-fat coconut milk turn everything into a thick, silky base. A splash of fish sauce and bright lime juice at the end balance the richness with savory depth and a little acidity, so the sauce tastes bold without feeling heavy. The searing step is key here — letting the chicken develop a deep golden crust before it finishes cooking in the sauce gives the whole dish so much more character. Scatter fresh cilantro over the top for a burst of color and freshness right before serving. It's a comforting, spoon-the-sauce-over-everything kind of meal, and it fits neatly into a Paleo lineup of weeknight dinners.
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Pat the chicken pieces dry with paper towels and season all over with the salt and 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 underside is golden and releases easily from the pan. Flip and sear the second side for 2 minutes, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.
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