Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp neutral oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 large yellow onion, finely diced
  • 1 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 tbsp Madras curry powder
  • 1 tsp ground turmeric
  • ½ tsp cayenne pepper
  • 1 can (14 oz) full-fat coconut milk
  • 1 can (14 oz) diced tomatoes, lightly crushed
  • 1 tbsp lime juice
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Heat the neutral oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers.
  2. Season the chicken pieces with kosher salt and black pepper. Add to the pan in a single layer and sear until a mahogany-colored crust forms on both sides, about 3-4 minutes per side. Remove chicken to a plate and retain the rendered fat in the pan.
  3. Reduce heat to medium and melt the butter. Stir in the diced onions and cook until translucent and slightly golden.
  4. Add the minced garlic and grated ginger, stirring for 60 seconds until fragrant.
  5. Stir in the Madras curry powder, turmeric, and cayenne pepper; stir constantly for 1 minute to bloom the spices.
  6. Pour in the diced tomatoes and coconut milk, scraping the bottom of the pan to release the browned bits (fond). Stir until the sauce is a uniform orange color.
  7. Return the seared chicken and any accumulated juices to the pan. Lower heat to a simmer and cook uncovered for 20-25 minutes until the sauce is velvety and chicken is tender.
  8. Stir in the lime juice just before serving and garnish with chopped fresh cilantro.