Jan 19, 2021
Chicken curry with coconut milk, Lemon chicken thighs recipe, Chicken thighs recipe,

Dinner ideas.... what do you make for dinner when you have a bunch of chicken thighs? 

It's January and many people are on Whole30 looking for comfort food right about now. Nothing says healthy comfort food like a Coconut Curry Chicken recipe, and my friends, boy do we have one to share with you today.

This dish is better than Costco's Lemon Chicken Piccata recipe and one that I think you will be coming back for over and over again. Serve it up with our Fire Cider Kale Crunch Salad and you are going to have one tasty meal!

Photo by KaylaJoyCreative

So what's up with chicken thighs?

Chicken thighs are a cheaper cut of meat but many of us have been raised over the decades to believe that dark meat is not as healthy for us. Dark meat tends to come with more fat and isn't as lean as white meat. While the information on healthy fats vs bad fats has changed over time, the currant standing is that healthy fats are necessary to a balanced diet and hold their place on the menu. So it's time to add that more affordable cut of meat to the menu. The only problem is that chicken thighs have a texture and taste all on their own and if you are use to eating white meat you might have a bit of an adjustment to make.


When I think of comfort food (which I do a lot of during the dark, cold days of winter) a few recipes come to mind: pot roast, chicken and dumplings, roasted chicken and veggies, chicken noodle soup, beef stew..... and curry.


I'm not really sure what it is about curry that makes it so satisfying and comforting. It could be that when I came off my 'coffee diet' as a teen and young adult my husbands mom (my mother-in-law) made this fabulous curry dish that we couldn't get enough of. I didn't actually think I liked curry until I met that dish. Then we started experimenting with other curries including creamy coconut milk curry. It doesn't seem to matter what curry dish it just always hits home and leaves us satisfied every time.

Photo by KaylaJoyCreative


This curry dish isn't any different in the comfort department. Though I have to say the lemon really just adds something else to this dish. Its the comfort food needed for winter with a little uplifting spring like zest to it. Lemon's just have a way of doing that.


Most curries are flavored with a curry powder, but this one has a secret ingredient! Fire cider!


For those of you new to Fire Cider, it's an apple cider vinegar extraction made popular by Rosemary Gladstar, a world renowned herbalist. It contains lots of spicy and hot herbs such as horseradish, ginger root, garlic, jalapeños and other hot peppers. Fire Cider is usually taken as a tonic during cold and flu season by many and that is how we use it in our own house here on the farm.


But, that certainly isn't the only way to use Fire Cider! Today I'm sharing with you this FABULOUS recipe for Lemon Chicken Curry Thighs in a Creamy Coconut Sauce and I think your going to love it! 

So, lets get to the grub!


Photo by KaylaJoyCreative




Yield: 6
Prep time: 5 MinCook time: 35 MinTotal time: 40 Min
This is the comfort food needed for winter with a little uplifting spring like zest to it!


  • 1 tbsp avocado oil
  • 6-8 boneless skinless chicken thighs
  • ½ sweet onion, thinly slices
  • 4 garlic cloves, crushed
  • ⅔ cup chicken broth, divided
  • 1 14oz can full-fat coconut milk
  • ½ tsp salt
  • 2 tsp ground fire cider mix - see note (We used Farmhouse Tea's Dry Fire Cider Mix)
  • Juice from ½ lemon
  • 2 cups spinach
  • Pepper to taste
  • Fresh parsley to garnish
  • Lemon wedges to garnish
  • Coconut cream to garnish


  1. Heat a cast iron or nonstick skillet over medium-high heat and add the avocado oil.
  2. Pat the chicken thighs down with a paper towel and lightly season with a sprinkle of salt and pepper.
  3. Once the pan is heated, add the chicken thighs and don’t touch for 3 minutes. After 3 minutes is up, flip and cook for another 3 minutes. Remove from the skillet and set aside. Note: depending on the size of your pan, you may have to brown the chicken thighs in 2 batches.
  4. Reduce the heat to medium and add the sliced onion and saute for about 2-3 minutes. Add the crushed garlic and saute for 30 more seconds.
  5. Deglaze the pan by adding ⅓ cup chicken broth. Cook for about 1 minute, scraping the bottom of the pan to get all of the chicken drippings off.
  6. Add the remaining ⅓ cup chicken broth, coconut milk, salt, and ground fire cider mix and a pinch of black pepper. Whisk to incorporate and let come to a simmer. Reduce the heat to medium-low and let simmer for about 3-5 minutes for the mixture to reduce a bit.
  7. After it has reduced, squeeze the juice from ½ lemon and add the spinach. Stir to wilt.
  8. Add the chicken back into the pan and cook for 5 minutes over medium heat. Flip each chicken thigh and cook for another 5 minutes.
  9. Remove from the heat and let cook for 5-10 minutes before serving.
  10. Garnish with a drizzle of coconut cream, fresh parsley, and lemon wedges.




Photo by KaylaJoyCreative


I don't know about you, but I'm super hungry now! This dish was so fabulous the last time we made it that I'm tempted to put it on the weekly or bi-weekly menu. Maybe even make a double or triple batch to freeze some for lunches.

How about you? Are you a curry fan? Do you like spicy or mild curry? If you have never tried curry before I highly recommend this dish. Leave me a comment at the bottom of this post and share your curry experience with me. I'd love to know what you think!


Photo by KaylaJoyCreative

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