Ingredients:

  • 1.5 lb bone-in, skin-on chicken thighs
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp ground turmeric
  • 1 tbsp avocado oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp mild curry powder
  • 13.5 oz light coconut milk
  • 0.5 cup low-sodium chicken bone broth
  • 1 tbsp tomato paste
  • 1 red bell pepper, sliced into strips
  • 0.5 lime, juiced
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels to ensure a crisp sear. Season both sides evenly with Kosher salt, black pepper, and ground turmeric.
  2. Heat avocado oil in a large deep-sided skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear for 5-7 minutes until a deep golden-brown crust develops. Remove chicken and set aside.
  3. In the same pan with the rendered chicken fat, add the diced onion and sauté for 3-4 minutes until translucent.
  4. Add minced garlic, grated ginger, curry powder, and tomato paste. Stir constantly for 1-2 minutes to 'bloom' the spices in the fat until the mixture is fragrant and mahogany-colored.
  5. Deglaze the pan by pouring in the light coconut milk and bone broth, scraping the bottom to release the savory browned bits (fond).
  6. Stir in the red bell pepper strips and return the chicken thighs to the pan. Reduce heat to medium-low and simmer for 20 minutes until the chicken is tender and cooked through.
  7. Remove from heat. Stir in the lime juice to emulsify the sauce and top with fresh cilantro before serving.