Golden-seared chicken thighs simmer in a rich coconut milk sauce loaded with ginger, garlic, and a bold blend of curry powder, turmeric, and cumin, with a hit of cayenne for warmth. Diced tomatoes and a splash of apple cider vinegar brighten the sauce, while wilted baby spinach adds color and a fresh, earthy edge right at the end. Every component here is whole-food and straightforward — seared meat, real spices, coconut milk simmered down until it's thick and glossy — so it fits naturally into a Paleo kitchen. Finish it with fresh cilantro and a squeeze of lime, and you've got a fragrant, spoon-it-over-cauliflower-rice kind of dinner that still feels indulgent. It's the kind of one-pan curry that tastes like it took way more effort than it did, and it reheats beautifully for lunch the next day.
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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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