Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp neutral oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp Madras curry powder
  • 1 tsp ground turmeric
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup chicken stock
  • 1 tbsp tomato paste
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp garam masala

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels and season both sides generously with salt and pepper.
  2. Heat neutral oil in a Dutch oven over medium-high heat until shimmering.
  3. Place chicken skin-side down and sear for 5–7 minutes without moving until the skin is mahogany-colored; flip and sear for another 3 minutes, then remove chicken to a plate.
  4. Lower heat to medium. In the remaining chicken fat, sauté the diced yellow onion until translucent.
  5. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
  6. Add Madras curry powder and turmeric, stirring constantly for 30 seconds to toast the spices.
  7. Stir in tomato paste and cook for 1-2 minutes to deepen the color.
  8. Whisk in the full-fat coconut milk and chicken stock, scraping the bottom of the pan to incorporate the brown fond.
  9. Return the seared chicken thighs to the pot, skin-side up, and simmer gently until the chicken is tender and cooked through.
  10. Remove from heat and stir in fresh lime juice. Garnish with chopped cilantro and a sprinkle of garam masala before serving.