Trim excess fat from the chicken thighs. In a large bowl combine yogurt, minced garlic (4 cloves), grated ginger (2 tbsp), turmeric (1 tsp), 1.5 tsp kosher salt and 1/2 tsp black pepper. Add chicken thighs and turn to coat. Cover and refrigerate at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Remove chicken from fridge 20–30 minutes before cooking to take the chill off and help it sear more evenly.

Curry Base

Brown the chicken

Heat 1 tbsp of the oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Shake excess yogurt from each thigh and add to the pan in a single layer (work in batches if needed). Sear 3–4 minutes per side until golden brown but not cooked through. Transfer browned pieces to a plate and set aside.

Sauté aromatics

Reduce heat to medium and add the remaining 2 tbsp oil to the pan. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic (3 cloves) and grated ginger (1 tbsp) and cook 1 minute more until fragrant.

Bloom the spices

Stir in ground cumin (2 tsp), ground coriander (2 tsp), ground turmeric (1 tsp), paprika (1 tsp) and curry powder (1 tbsp). Cook, stirring constantly, about 1 minute to bloom the spices and remove the raw taste.

Build the sauce

Add tomato paste (2 tbsp) and cook 1–2 minutes to deepen flavor. Pour in the crushed tomatoes (400 ml) and chicken stock (250 ml), scraping any browned bits from the pan. Stir to combine and bring to a gentle simmer.

Simmer with chicken

Return the seared chicken thighs and any accumulated juices to the pan, nestling them into the sauce. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes until chicken is cooked through (internal temp 74°C / 165°F) and tender.

Finish the curry

Stir in coconut milk (200 ml), brown sugar or honey (1 tsp), lime juice (1 tbsp), and season with the additional 1 tsp kosher salt and 1/2 tsp black pepper. Simmer uncovered 5–7 minutes to slightly thicken and meld flavors. Taste and adjust seasoning with more salt, pepper, or lime as needed.

Finishing & Garnish

If you prefer a smoother sauce, use an immersion blender to blend 1/3 of the sauce right in the pot (being careful around hot splatters), then stir to combine. This is optional but yields a creamier texture.

Sprinkle chopped cilantro (1/2 cup) over the curry and add red chili flakes (optional 1/2 tsp) if you want extra heat. Serve with lime wedges on the side.

Serve hot over steamed rice, naan, or your choice of side. Store leftovers in an airtight container in the refrigerator for up to 3 days.