Let’s dive into some curry goodness! Cut the chicken thighs into bite-sized pieces—small enough to soak up all that flavor. Heat the coconut oil in a big skillet over medium heat—smells tropical already!
Toss the chicken into the skillet and cook for about 5-7 minutes, stirring now and then. You want it golden on the outside—don’t worry if it’s not fully cooked yet; it’s got more time to shine!
Add the chopped onion and let it soften up with the chicken for about 3-4 minutes. Then stir in the garlic and ginger—oh my gosh, that smell is everything!
Sprinkle the curry powder over it all and stir it in for a minute—let those spices wake up and get toasty. Your kitchen’s turning into a spice haven now!
Pour in the coconut milk and chicken broth—watch it turn into this creamy, golden dream. Stir it good, scraping up any tasty bits from the bottom. Add salt and pepper to taste—make it your own!
Let it simmer for 15 minutes, stirring every so often. The chicken will finish cooking, and the sauce will thicken up a bit—pure comfort in a pan. Taste it—adjust the seasoning if it needs a little more love.
If you’ve got cilantro, chop some up and sprinkle it on top—it’s like a fresh little high-five to the dish. Serve it hot over rice, with naan, or just scoop it up with a spoon—this curry’s warm, rich, and so satisfying. Dig in!