sear the chicken
Place the chicken thighs on a large plate. Pat them dry. Season the chicken thighs on both sides with salt and pepper. Place a large pot over medium-high heat. Add coconut oil. When the oil is hot, add skin side down chicken thighs. Sear on each side for 3 - 4 minutes. Transfer to a plate.TipYou can use skinless and boneless chicken thighs.You can use a pressure cooker for this recipe as well.
Add chopped onion, chopped garlic, chopped ginger, and chopped chili to the same pot. Cook for about 5 minutes on low heat, stirring occasionally. Add the spices (paprika, coriander, cumin, turmeric, and cloves), red curry paste, canned crushed tomatoes and seared chicken thighs with all the remaining juices. Cook for 20 minutes.
Coconut Curry Chicken
Pour the coconut milk to the curry, stir to combine, then add broccoli, okra, and kale. Cover with a lid and cook for 15 minutes. Remove from the heat, season with salt and pepper. Serve over basmati rice. Optionally serve with a lemon or lime wedge to add some freshness.