Seared chicken thighs simmer low and slow in a rich, spiced coconut milk sauce built from fresh ginger, garlic, and a warm blend of curry powder, turmeric, and cumin. Diced tomatoes and a splash of apple cider vinegar add brightness, while wilted baby spinach folds in right at the end for color and freshness. Every ingredient here is naturally straightforward, no flours or thickeners standing between you and a clean, glossy sauce that clings to each piece of chicken. Finished with a scatter of cilantro and a good squeeze of lime, it's the kind of dish that tastes like it took way more effort than it did. This one's a genuinely solid pick for a gluten free dinner rotation, easy to serve over rice or on its own with a big spoon for the 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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