Heat 2 tablespoons of neutral oil in a deep skillet or pot over medium-high heat.

Add the chicken thighs, season lightly with salt, and sear until golden brown on both sides (about 3–4 minutes per side).

Remove and set aside.

✨ Searing locks in the juices and builds the first layer of flavor.

In the same pan, reduce heat to medium. Add the chopped onions and cook until soft and golden (about 5–7 minutes).

Stir in the minced garlic and grated ginger, cooking until fragrant—about 1 minute.

✨ Stir often to prevent burning and ensure even cooking.

Sprinkle in the turmeric, curry powder, paprika, and chili powder (if using).

Toast the spices for 1–2 minutes, stirring constantly.

✨ Toasting helps release the natural oils in the spices, deepening their flavor.

Return the seared chicken to the pan. Stir to coat with the spice mixture.

Add the coconut milk, fish sauce, bay leaf, and water or broth. Stir to combine.

Bring to a gentle simmer, then cover and cook for 25–30 minutes, stirring occasionally.

✨ Low and slow cooking helps the chicken become ultra-tender and lets the curry develop depth.

Remove the bay leaf. Taste and adjust seasoning—add more salt, chili, or fish sauce to your liking.

For a thicker curry, simmer uncovered for an additional 5–10 minutes.

Finish with fresh coriander and a squeeze of lime juice before serving.

✨ The lime adds a burst of freshness that balances the richness of the curry.

This isn’t just a dish—it’s a warm, inviting experience. Take your time, enjoy the aroma as it fills your kitchen, and trust the process. You’re just a few steps away from a curry that’s seriously next-level.