Golden onions, ginger, and garlic build the base of this curry, bloomed with cumin, coriander, turmeric, smoked paprika, and a touch of cayenne until the kitchen smells incredible. Chicken thighs simmer low and slow in a rich, full-fat coconut milk sauce until they're fork-tender and the broth turns velvety and deeply spiced. A finishing splash of fresh lemon juice brightens every bowl, and cilantro and lemon wedges at the table let everyone finish it their own way. It's a one-pan dinner built entirely on whole ingredients — no grains, no fillers, just real spices and real coconut milk doing the work. This one's a natural fit for a Paleo kitchen and easy enough to put into regular weeknight rotation.
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Heat the coconut oil in a large skillet or wide saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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