Heat a medium skillet overmedium high heat and add ghee to the pan. Pat chicken thighs dry with a papertowel and season both sides with salt and pepper. Carefully add the chicken,skin side down to the pan and sear until golden brown and crisp- about 5minutes. Flip the chicken and cook for an additional 3-4 minutes on the otherside then transfer chicken to a plate. Lower the heat and add the sliced onionsto the pan. Cook, stirring occasionally for 2-3 minutes until beginning tosoften. Add the garlic to the pan and cook for an additional minute or two. Addthe fresh ginger and turmeric along with ½ teaspoon salt and ¼ teaspoon pepperto the pan. Stir well and cook for another 1-2 minutes until the ginger beginsto cook.
Deglaze the pan with ¾ cup ofcoconut milk and ¼ cup of water, scraping the pan with a wooden spoon. Bringthe mixture to a simmer and then add the chicken back to the pan, skin side up.Simmer undisturbed for 25-35 minutes or until the chicken has fully cookedthrough to 170 degrees.
Remove from the heat and addthe cilantro and the remaining ¼ cup of coconut milk to the pan.
