Aromatic Creamy Coconut Chicken Curry with Fresh Turmeric

1.In a large bowl, season the cut chicken thighs generously with salt and pepper.

2.Heat the coconut oil in a large Dutch oven or deep skillet over medium-high heat until shimmering.

3.Add the seasoned chicken and sear for 3-4 minutes per side until lightly browned. Remove the chicken from the pot and set aside, leaving any rendered fat.

4.Reduce the heat to medium. Add the chopped onion to the pot and sauté for 5-7 minutes until softened and translucent.

5.Add the minced garlic, grated fresh turmeric, and grated ginger to the pot. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

6.Stir in all the dry spices (coriander, cumin, turmeric powder, cayenne, cinnamon, and black pepper). Cook for 30 seconds, stirring constantly, until the spices are toasted and aromatic.

7.Add the sliced bell pepper, carrots, and green beans to the pot. Sauté for 3 minutes to slightly soften the vegetables.

8.Pour in the full-fat coconut milk and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.

9.Return the seared chicken to the pot. Stir in the brown sugar and adjust salt if necessary. Reduce the heat to low, cover, and let the curry simmer gently for 15-20 minutes, or until the chicken is cooked through and tender and the vegetables are crisp-tender.

10.Taste the curry and adjust seasonings (salt, sugar, or cayenne) as desired.

11.Serve the creamy coconut chicken curry hot over fluffy basmati rice, garnished generously with fresh chopped cilantro.