Preheat a large, deep skillet with a lid over medium-high heat on the stovetop. Once the surface is hot, add the olive oil and let it warm up for a minute.
Add the chopped onion and carrots to the skillet. Sauté them until they start to soften, about five minutes. You’ll know they’re ready when the onion becomes translucent and fragrant.
Stir in the minced garlic, ginger, curry powder, and ground cumin. Cook for one more minute, stirring frequently until the spices become aromatic. This step is essential, as it releases the flavors.
Pour in the can of crushed tomatoes and the can of coconut milk. Season with one teaspoon of salt, then stir until the coconut solids have melted and everything combines nicely. The mixture should look creamy and well-blended.
Carefully place the chicken thighs in the liquid. Sprinkle another teaspoon of salt over the tops, ensuring they are well-seasoned. Bring the mixture to a boil, then reduce the heat.
Once the liquid is bubbling, lower the heat to a gentle simmer and cover the pot with a lid. Cook for 15 to 20 minutes, or until each chicken thigh reaches 165ºF in the thickest part according to an instant-read thermometer. You’ll know it’s done when the chicken is tender and juicy.
Use tongs to carefully transfer the chicken to a cutting board. Shred the chicken using two forks; it should fall apart easily if cooked well.
Return the shredded chicken to the pot with the sauce. Season the sauce with lime juice, maple syrup, cilantro, and additional salt if needed. This is where the magic happens—tasting and adjusting the seasoning to your preference will elevate the dish.
Serve the Coconut Chicken Curry over a bed of cooked rice, garnishing with extra cilantro if you like. The rice will soak up the flavorful sauce, making every bite even more delicious.
