Tender chicken thighs sear until golden, then simmer low and slow in a fragrant blend of turmeric, ginger, garlic, and curry powder until the sauce turns rich and deeply spiced. Full-fat coconut milk and diced tomatoes build a velvety base, while a handful of wilted baby spinach adds color and a fresh, earthy finish. A splash of apple cider vinegar brightens the whole pot, cutting through the warmth of the spices without overpowering them. Finished with fresh cilantro and a squeeze of lime, this one-pan curry delivers big, comforting flavor in every bite. Turmeric and ginger do a lot of the heavy lifting here, making this a genuinely solid choice for an anti-inflammatory kitchen. Serve it over your favorite grain or scoop it up on its own — either way, it's the kind of dinner that feels indulgent while still working in your favor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
