1-First, prepare all ingredients by patting the chicken dry and seasoning it with 3/4 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp coconut oil in a large heavy pot over high heat, then brown the chicken thighs skin-side down for 4-5 minutes until golden, and the drumsticks on about 3 sides for 2 minutes each. Transfer the chicken to a plate once done.

2-Next, reduce the heat to medium-high and sauté 1 finely diced onion for 1 minute until softened, then add 3 finely minced garlic cloves and 2 tsp finely minced ginger, cooking for 30 seconds. Stir in 1 tbsp coriander powder, 1/2 tbsp cumin powder, 1/2 tbsp turmeric powder, and 1 tsp pure chili powder or cayenne pepper for 30 seconds to release their aromas.

3-Add 400g full-fat coconut milk, 400g crushed canned tomato, and 1 1/4 tsp salt; stir to combine and return the chicken to the pot, submerging it as much as possible. Bring to a simmer, reduce heat to a gentle bubble, cover, and cook for 10 minutes. Remove the lid and simmer uncovered for 20 more minutes, stirring occasionally to thicken the sauce.

4-Finally, stir in 2 tbsp lemon juice and half of the 1/2 cup lightly packed coriander or cilantro leaves. For a fun variation, serve with rice or flatbreads, and if you’re in the mood for dessert afterward, try our frozen coconut limeade to cool things down. This step-by-step approach makes the process enjoyable and straightforward for home cooks of all levels.