Juicy chicken thighs are seared until golden, then simmered in a fragrant curry base built from onion, garlic, fresh ginger, and a warm blend of curry powder, cumin, turmeric, and cayenne. Diced tomatoes and full-fat coconut milk come together into a rich, velvety sauce that clings to every bite of chicken as it gently cooks through. The spices bloom right in the pan before the sauce goes in, so the final dish tastes deeply layered rather than one-note. A scatter of fresh cilantro at the end brightens the whole pot without weighing it down. Spoon it over a bowl of rice and you've got a cozy, restaurant-worthy dinner that comes together in one skillet. This one's a genuinely solid pick for a dairy free kitchen, no special equipment or hard-to-find ingredients required.
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Pat the chicken pieces dry and season all over with 1/2 tsp salt and the black pepper.
Heat the oil in a large (12-inch) skillet or wide saucepan over medium-high heat until shimmering. Add the chicken in a single layer and cook, undisturbed, for 3 minutes, until the undersides are lightly golden. Stir and cook 2 minutes more, until opaque on all sides. Transfer the chicken to a plate — it will finish cooking in the sauce.
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