Seared chicken thighs simmer low and slow in a fragrant sauce built from onion, garlic, ginger, and a warm blend of curry powder, turmeric, cumin, and cayenne. Full-fat coconut milk gives the whole pot its silky, rich body, mellowing the diced tomatoes and broth into a sauce that clings to every bite. A handful of baby spinach wilts in at the end for color and a little earthy balance against all that spice. Finished with a squeeze of lime and a scatter of fresh cilantro, it's the kind of dinner that tastes like it took way more effort than it did. This one's a natural fit for a dairy free table, and it reheats beautifully if you're planning meals ahead. Serve it over rice to soak up every drop of that coconut-curry sauce.
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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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