Juicy chicken thighs get seared until golden, then simmered low and slow in a fragrant sauce built from onion, garlic, and fresh ginger, deepened with curry powder, cumin, turmeric, and a touch of cayenne for warmth. Diced tomatoes and full-fat coconut milk melt together into a rich, clingy sauce that coats every bite of chicken, no dairy or thickeners needed to get there. A finishing scatter of fresh cilantro brightens the whole pot right before serving. It's the kind of one-pan curry that tastes like it simmered all day, even though it comes together in well under an hour. Clean, whole ingredients do all the work here, which makes this a genuinely solid pick for a Whole30 dinner rotation. Ladle it into a bowl on its own or alongside whatever sides fit your plan, and let the sauce be the star.
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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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