This recipe is perfect for those who enjoy a touch of spiciness and exotic flavours. The tender and juicy chicken thighs are cooked in a fragrant curry sauce, creating a dish that is both satisfying and full of depth. Serve it with steamed rice or naan bread for a complete and delightful meal.

1. In a large frying pan or skillet, heat the vegetable oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pan, skin side down. Cook for about 5 minutes until the skin is crispy and golden brown. Flip the thighs and cook for an additional 3 minutes. Remove the chicken from the pan and set aside.
2. Reduce the heat to medium and add the chopped onion to the same pan. Sauté for 5 minutes until the onion becomes translucent and starts to soften. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
3. Add the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper to the pan. Stir well to coat the onions with the spices, and cook for 1-2 minutes to release their flavours.
4. Pour in the coconut milk, tomato puree, and brown sugar. Stir everything together, making sure the tomato puree is fully incorporated into the sauce. Bring the mixture to a simmer.
5. Return the chicken thighs to the pan, skin side up, along with any juices that may have accumulated. Reduce the heat to low, cover the pan, and let it simmer gently for about 30 minutes or until the chicken is cooked through and tender.
6. Just before serving, squeeze the juice of 1 lime over the chicken and sauce. Stir gently to combine.
7. Serve the curried coconut chicken thighs hot, garnished with freshly chopped cilantro. Accompany with steamed rice or naan bread to enjoy the delightful flavours.

Enjoy your homemade curried coconut chicken thighs, packed with fragrant spices and creamy coconut goodness!