DinnerMain Course

Paleo Chicken Curry

Name: Paleo Chicken Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 tbsp coconut oil; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 1 tbsp ginger grated; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp turmeric powder; 1 tsp garam masala; 0.25 tsp cayenne pepper (optional); 600 g chicken breast cut into 1-inch cubes; 400 g diced tomatoes canned, undrained; 400 ml coconut milk full-fat, canned; 120 ml chicken broth; 0.75 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp fresh cilantro chopped (optional)

This paleo-friendly chicken curry features tender chicken pieces simmered in a rich, aromatic coconut milk sauce with warming Indian spices. It's a comforting and flavorful dish that adheres to paleo dietary guidelines without sacrificing taste. Serve it over cauliflower rice or with a side of steamed vegetables.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium
Per serving: 592 kcal

Gluten-free

Mise en place

Ingredients

2 tbspcoconut oil
1 pcsyellow onion, finely chopped
3 clovegarlic, minced
1 tbspginger, grated
1 tspground cumin
1 tspground coriander
0.5 tspturmeric powder
1 tspgaram masala
0.25 tspcayenne pepper(optional)
600 gchicken breast, cut into 1-inch cubes
400 gdiced tomatoes, canned, undrained
400 mlcoconut milk, full-fat, canned
120 mlchicken broth
0.75 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh cilantro, chopped(optional)

Equipment

measuring cups · dutch oven · large pot · measuring spoons · knife · cutting board

The method

Step by step

1
Heat the coconut oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the chopped onion and cook for 5-7 minutes until softened and translucent, stirring occasionally.
About 7 min
3
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Add the ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper (if using) to the pot.
5
Cook the spices for 1 minute, stirring constantly, to toast them and release their aromas.
About 1 min
6
Add the cubed chicken breast to the pot and cook for 3-5 minutes, stirring until lightly browned on all sides.
About 5 min
7
Pour in the diced tomatoes, coconut milk, and chicken broth.
8
Season with salt and black pepper, then stir everything to combine.
9
Bring the curry to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the chicken is cooked through and tender.
About 25 min
Cook’s note: Stir occasionally to prevent sticking.
10
Taste and adjust seasonings as needed.
11
Garnish with fresh cilantro before serving, if desired.

Per serving

Nutrition

67%Score

Calories: 591.6kcal
Protein: 51.3g
Carbs: 16.4g
Fat: 40.3g
Fibre: 5.2g
Sugar: 7.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chicken curry in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.