Golden-seared chicken thighs simmer in a rich coconut milk sauce built on fresh ginger, garlic, and a warm blend of curry powder, turmeric, cumin, and cayenne. No-salt-added diced tomatoes and a splash of apple cider vinegar bring brightness and body to the sauce, while wilted baby spinach adds color and a fresh, earthy note right at the end. The searing step locks in deep flavor before everything braises together low and slow, so the chicken turns out tender and the sauce turns glossy and fragrant. A finish of cilantro and a squeeze of lime keep things vibrant without leaning on anything heavy. This is a great option if you're watching sodium closely, since the flavor here comes from real aromatics and toasted spices rather than a salty shortcut. It's the kind of curry that tastes indulgent while still fitting neatly into a low-sodium routine.
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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 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 and release easily from the pan. Flip and sear the second side for 2 minutes, then transfer the chicken to a plate — it will not be cooked through at this point.
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