Ingredients

• 6 boneless, skinless chicken thighs
• 2 tablespoons avocado oil
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 small yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper, optional
• 1 can (13.5 oz) full-fat unsweetened coconut milk
• ½ cup chicken broth
• 1 tablespoon fresh lime juice
• ¼ cup fresh cilantro, roughly chopped
• Lime wedges for serving

Instructions

1. Pat the chicken thighs completely dry and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
2. Transfer the chicken to a plate while keeping the same skillet.
3. Reduce the heat to medium. Add 1 small diced onion directly to the same skillet. Add 4 garlic cloves and 1 tbsp ginger and cook briefly.
4. Stir in the 2 tbsp curry powder, 1 tsp turmeric, 1/2 tsp cumin, 1/2 tsp smoked paprika, and optional 1/4 tsp cayenne, coating the onions thoroughly with the spices.
5. Pour 1 can coconut milk and1/2 cup chicken broth into the skillet and stir until the spices are incorporated into a smooth golden curry sauce.
6. Return the same chicken thighs to the skillet, along with any juices collected on the plate. Simmer gently for approximately 15–20 minutes, until the chicken is fully cooked and the sauce has thickened.
7. Finish with fresh lime juice. Spoon the coconut curry sauce generously over the chicken and garnish with 1/4 cup chopped cilantro. Serve directly from the skillet.