Yield:4 servings

• 4 bone-in, skin-on chicken thighs (about 1 ½ pounds), patted dry 

• Kosher salt (such as Diamond Crystal)

• 1 (14-ounce) can full-fat coconut milk

• Vegetable oil or ghee, if needed

• 2 garlic cloves, finely grated

• ½ teaspoon ground cumin

• ½ teaspoon ground coriander

• ½ teaspoon red chile powder, such as Kashmiri (or ¼ to ½ teaspoon cayenne) 

• ½ teaspoon ground turmeric 

• ½ teaspoon granulated sugar 

• Roughly torn mint or cilantro, lemon wedges, and flaky sea salt, for serving 

• Crusty bread or basmati rice, for serving 

1. Step 1

   Season chicken thighs all over generously with 1 teaspoon salt. Set aside at room temperature for 5 minutes or, if time allows, cover and refrigerate overnight. Pat chicken dry with paper towels. 

2. Step 2

   Heat a large, high-sided skillet (ideally stainless steel) over medium-low. Meanwhile, check to see if your can of coconut milk has settled and separated, leaving the thicker coconut cream at the top. If so, scoop about 1 tablespoon of the coconut cream and add to the warmed skillet. If not, use 1 tablespoon of cooking oil or ghee in its place. Once melted, swirl or spread with a spatula to coat the bottom of the skillet. 

3. Step 3

   Place chicken thighs skin-side down in the skillet in an even layer. Cook, undisturbed, until the skin easily releases from the pan and has crisped and browned evenly, and the chicken appears to be cooked most of the way through, 15 to 25 minutes. Flip and cook until cooked through and an instant-read thermometer registers between 185 and 200 degrees, about 5 minutes more. (Cooking the chicken until well done will make it especially flavorful and tender.) Transfer the chicken to a platter to rest while you prepare the coconut curry. 

4. Step 4

   Tilt the skillet to pool the rendered chicken fat, then add the garlic, cumin, coriander, red chile powder and turmeric to the oil and stir to toast the aromatics and spices until fragrant, about 30 seconds. Return the skillet to lie flat and add the remaining coconut milk, stirring well to combine and scraping as needed to help lift off any browned bits. Season with 1 teaspoon salt and the sugar and stir to combine. Taste and add more sugar and salt to your preference (some brands of coconut milk are sweeter than others). Let simmer until slightly thickened and warmed through, about 3 minutes. 

5. Step 5

   To serve, either transfer the chicken back into the skillet, skin-side up or pour the coconut curry around the chicken on the platter. Scatter herbs over top and finish with flaky sea salt. Serve with lemon wedges and basmati rice to soak up the sauce or crusty bread for dipping. 

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