Coconut Curry Chicken Recipe

5 from 1 vote

Chicken is truly a “do-it-all” protein for the Paleo eater. This recipe shows off chicken’s spicier side with inspiration from Indian cooking.

Course Main Course

Cuisine Indian

Keyword chicken curry, coconut, indian style

Prep Time 2 10

Cook Time 20

Total Time 2 30

Servings people

Calories 433kcal

Cost 9

In a bowl, combine coconut milk, ginger, garlic, chili, cumin, garam masala, lemon juice, and half the olive oil, and season to taste.
2 tbsp. fresh ginger, 1 tsp. red chili flakes, 2 tsp. ground cumin, 1 tsp. garam masala, 2 tbsp. fresh lemon juice, 4 tbsp. olive oil, 1 cup full-fat coconut milk, Sea salt and freshly ground black pepper, 2 garlic cloves
Add the chicken to the marinade; place in the refrigerator and marinate for 2 to 12 hours.
2 chicken breasts
Heat the remaining olive oil in a skillet over medium heat.
Remove the chicken from the marinade, and reserve the marinade.
Cook in the preheated skillet until chicken is browned on all sides.
Add the onion and cook until soft (2 to 3 minutes); pour in the remaining marinade.
Cook another 3 to 4 minutes or until chicken is cooked through and onions are soft.
2 onions
Serve the coconut curry topped with green onions.
1 green onion