Heat your vegetable oil in a large pot or deep skillet over medium-high heat. Once it shimmers, add your diced onion and cook for about 3 minutes until it softens and becomes fragrant. Don't skip this step—it builds the flavor foundation for everything else.

Add your minced garlic and grated ginger to the pot and stir constantly for about 1 minute. You'll notice the kitchen smells absolutely amazing at this point. Watch it closely so the garlic doesn't burn—that bitter flavor ruins the whole dish.

Sprinkle in your curry powder and turmeric, then stir everything together for 30 seconds. This blooms the spices and releases all their flavor into the oil. I personally think this step is what makes homemade curry taste so different from takeout.

Cut your chicken thighs into bite-sized chunks and add them to the pot. Stir to coat the chicken in all that spiced oil and let it cook for about 5 minutes. You want the outside to turn golden, though it won't fully cook through yet.

Pour in your full-fat coconut milk and chicken broth, then add salt and black pepper. Bring everything to a gentle simmer and let it bubble away for about 15 minutes. The chicken will finish cooking and the flavors meld together beautifully.

Stir in your frozen peas and cook for another 2 to 3 minutes until they're heated through. Taste your creamy coconut chicken curry family and adjust salt or spices as needed—this is your moment to make it perfect for your family's taste.

Remove from heat and sprinkle fresh cilantro on top just before serving if you're using it. Cilantro wilts slightly from the heat, which softens its flavor and makes it way more approachable for kids.