Name: Paleo Chicken Curry
Prep time: 30 min
Cook time: 12 min
Total time: 102 min
Ingredients: 2 skinless chicken breasts (cut into chunks); 1 tsp whole mustard seeds; 1 onion (sliced); 3 cloves garlic (minced); 14 oz coconut milk; 2 tbsp cooking fat; 1 tsp paprika; ½ tsp ground turmeric; 1 ½ tbsp ground coriander; 1 tsp ground cumin; 1 tsp cayenne pepper; 1 tbsp lemon juice; 1/3 cup water; Sea salt and freshly ground black pepper (to taste)

Introducing the succulent and exotic dish, paleo chicken curry! This dish is a feast for the senses, with a fragrant and spicy aroma that will lure you in with every bite.

Chicken Curry

The texture of the tender chicken chunks is perfectly balanced with the creamy coconut milk sauce and aromatic spices. But not only is this dish bursting with flavor, but it's also a great option for those following a paleo or keto diet

This is perfect served over a bowl of cauliflower rice or with your favorite side of curried vegetables.

Ingredients

Serves: 4 Prep Time: 30 min + 30-60 min Cook Time: 12 min

• 2 skinless chicken breasts, cut into chunks
• 1 teaspoon whole mustard seeds
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 can of coconut milk
• Cooking fat
• 1 teaspoon paprika
• ½ teaspoon ground turmeric
• 1 ½ tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon lemon juice
• ⅓ cup water
• Sea salt and freshly ground black pepper to taste

How to Make Chicken Curry

In a bowl, combine 1 teaspoon paprika, ½ teaspoon ground turmeric, 1 ½ tablespoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon cayenne pepper, 1 tablespoon lemon juice, and ⅓ cup water to make a paste. Season the paste with sea salt and freshly ground black pepper to taste.

Then add the chicken chunks and mix well to coat and leave to marinate at room temperature for 30 to 60 minutes.

Heat a large skillet over medium heat, then add in some cooking fat and 1 teaspoon whole mustard seeds. When the mustard seeds start popping, add 1 sliced onion and 3 minced garlic cloves to the skillet. Cook until golden brown, about 8 minutes. Stir regularly.

Add the marinated chicken to the skillet and continue cooking on low heat for about 8 minutes. Pour in 1 can of coconut milk, season to taste with sea salt and freshly ground black pepper, and bring to a simmer. Simmer for 10 to 12 minutes.

More Curry Recipes

Nothing beats the warmth of curry. The rich spices of India are some of the most recognizable and this paleo chicken curry recipe is soon to become a family favorite. Below are a few more tasty options to add to your menu. Bookmark your favorites to make soon.

📖 Recipe