Simple Paleo Chicken Curry Recipe

Simple Paleo Chicken Curry Recipe

This chicken curry recipe is simple, delicious and dairy-free, Paleo, gluten free and Clean! I've made it tons of times for a quick weeknight meal.

This chicken curry recipe is simple, delicious and dairy-free, Paleo, gluten free and Clean! I've made it tons of times for a quick weeknight meal.

I’m totally in love with this recipe I made up for a simple Paleo chicken curry.  I love it because I can make it fast, it’s FULL of flavor and it’s even paleo.  The sauce is so good you don’t even miss the carbs!  Plus, it has a lot of healthy vegetables and no sugar.  Plus, the spices totally make it. This a great recipe for Paleo coconut chicken curry, made with zucchini, grape tomatoes, and onion. This Indian inspired dish makes a great meal when combined with Jasmine rice.

This recipe really needs to be cooked in a skillet/frying pan.  I’ve tried it in the oven and the crock pot and it’s just not the same.  You don’t get the caramelization you get from the skillet – just make sure you have enough oil so it will caramelize.

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4.7 from 3 reviews
Simple Paleo Chicken Curry Recipe
 
Prep time
Cook time
Total time
 
​I switched out the out the chicken tenders for chicken thighs to be more authentic and for a more tender cut of chicken. I added an onion and used orange grape tomatoes, though red would be just fine.
Author:
Recipe type: Paleo
Cuisine: Indian
Serves: 8
Ingredients
  • 2 T. Olive or Coconut Oil
  • 8 Chicken Thighs(boneless, skinless), cut into 1" pieces
  • 1 Large Onion, cut into large chunks
  • 3 Small Zucchini, Cut in half lengthwise and thickly sliced
  • 1 t. Garlic, minced
  • 1 T. Curry Powder
  • ½ t. Paprika
  • 2 t. Coarse Real Salt
  • 2 Cans(about 15 oz each) Coconut Milk
  • 1 C. Yellow or Red Grape tomatoes
  • Cilantro, to garnish
Instructions
  1. Heat the olive oil in a stock pot to high heat. Add the chicken and cook until chicken pieces are browned on both sides. Remove the chicken from the pan and set aside, keeping the remaining oil in the stock pot.
  2. Add the onion and zucchini and saute until lightly browned. Add the garlic, curry powder, paprika, and salt and saute for 30 seconds.
  3. Add the chicken back into the pot, along with the coconut milk. Bring to a boil.
  4. Reduce heat to a simmer, cover the pot with a lid, and let simmer for 30 minutes, or until chicken is tender. Add the tomatoes to the pot in the last 5 minutes of cooking.
  5. Serve in a bowl with the coconut broth, like a soup. Top with cilantro.
 

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I bought a pressure cooker not too long ago and I love it. I make all my crock pot recipes in it now and it is way faster and my favorite recipes taste just as good if not better. You can make almost any crock pot recipe into a pressure cooker recipe and it only takes about 30 minutes and tastes really good. This is the pressure cooker I bought, you have got to get one and try it!
pressure cooker