Paleo Chicken Curry

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This paleo chicken curry is dairy-free, gluten-free, and packed with nutrients. Ready in just 30 minutes, it's the perfect meal for a busy weeknight.

Course Main Course

Cuisine Indian

Keyword chicken curry, curry

Prep Time 30

Cook Time 12

Marinating time 1

Total Time 1 42

Servings

Calories 357kcal

Cost $15

Create a flavor-packed paste by mixing 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. Add 2 skinless chicken breasts cut into chunks, mix to coat, and marinate for 30-60 minutes.
2 skinless chicken breasts, 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
In a large skillet over medium heat, heat some cooking fat and add 1 teaspoon whole mustard seeds. Once they start popping, add 1 sliced onion and 3 minced garlic cloves. Cook until golden brown, for about 8 minutes.
1 teaspoon whole mustard seeds, 3 cloves garlic, 2 tablespoon cooking fat, 1 onion
Add the marinated chicken to the skillet and cook on low heat for another 8 minutes. Pour in 1 can of coconut milk, season with sea salt and freshly ground black pepper, and bring to a simmer. Simmer for 10 to 12 minutes, and enjoy your delicious paleo chicken curry.
14 oz coconut milk, Sea salt and freshly ground black pepper

For more texture and flavor, add steamed cauliflower, broccoli, or a few sauteed mushrooms to the mixture.
You can also use boneless skinless chicken thighs if you prefer.