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 lots of healthy vegetables and no sugar.  Plus, the spices totally make it. This a great recipe for Paleo coconut chicken curry it has 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.

If you would like to see the nutritional values click on the button below to see this recipes nutrition facts on my recipe magic. There is a tab at the top of the recipe and you go to the Nutrition tab to see the break down.

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Paleo Coconut Chicken Curry
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Votes: 6
Rating: 4.17
You:
Rate this recipe!
This a great recipe for Paleo coconut chicken curry it has zucchini, grape tomatoes, and onion. This Indian inspired dish makes a great meal when combined with Jasmine rice.
Paleo Coconut Chicken Curry
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 4.17
You:
Rate this recipe!
This a great recipe for Paleo coconut chicken curry it has zucchini, grape tomatoes, and onion. This Indian inspired dish makes a great meal when combined with Jasmine rice.
Servings Prep Time Cook Time
8servings 30minutes 30minutes
Servings Prep Time
8servings 30minutes
Cook Time
30minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Heat the olive oil in a stock pot to high heat.
  2. Add the chicken and cook until chicken pieces are browned on both sides.
  3. Remove the chicken from the pan and set aside, keeping the remaining oil in the stock pot.
  4. Add the onion and zucchini and saute until lightly browned.
  5. Add the garlic, curry powder, paprika, and salt and saute for 30 seconds.
  6. Add the chicken back into the pot, along with the coconut milk. Bring to a boil.
  7. Reduce heat to a simmer, cover the pot with a lid, and let simmer for 30 minutes, or until chicken is tender.
  8. Add the tomatoes to the pot in the last 5 minutes of cooking.
  9. Serve in a bowl with the coconut broth, like a soup. Top with cilantro.
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Comments

    • Rebecca says

      That’s true. We’ve actually started using avocado oil for most of our cooking now because it has a really high smoking point.

  1. Rene says

    Tried this recipe last night, was delicious! a real winner :)
    Will definitely add this one to the book of keepers.

    • Rebecca says

      I know. Isn’t it so good? All my children love it. I’ve started finishing it off in the oven instead of simmering it on the stove. It gets that good roasted flavor and it doesn’t take as much attention either.

  2. says

    This soup looks amazing and between the warmth of the soup and the heat from the curry, I bet it’s great comfort food for winter weather.

  3. Beth says

    I made this tonight and my 2 picky eaters loved it! I forgot to add the tomatoes, but they don’t like tomatoes anyway. I only used half the salt, thought it was bland, and ended up adding more at the table and it really tasted amazing. Next time I’ll follow the recipe and use the full amount of salt. This is definitely a keeper recipe!!!

    • Rebecca says

      That’s funny you forgot the tomatoes. I forget them a lot or don’t have them and I still love it. My pickiest eater loves this curry.

  4. Cathy R. says

    Starting a Paleo/Low Carb diet. Will definitely have to try this one. We love curry and know it is good for you!

  5. Kelly Minyard says

    This looks amazing! I’m always looking for adventurous ethic paleo meals and I can’t wait to try this one :)

  6. Kara says

    Hi Rebecca! I really want to try this as it looks amazing but I am not the mist seasoned cook. Would you be able to give me the amounts of coconut milk, tomatoes, zucchini, salt and coconut oil please? :)

    • says

      Sorry about the instructions. I’m terrible about measuring things and like to changes things up a lot and a lot of it is personal preference. For coconut milk I usually do one can, tomatoes about half a cup, 1-2 zucchinis depending on size and I also really like half zucchini, half summer squash. For coconut oil it’s just enough for the bottom of the pan so the seasonings are all wet and the chicken doesn’t stick.

  7. Ana says

    Hi there! I ran into your blog today looking for a paleo chicken curry recipe and I gotta say yours is the best I’ve tried so far! I didn’t follow it exactly (never really measure stuff).. But I did use lots of coconut oil and curry seasoning and I got a perfectly creamy and intense sauce.. Plus it’s so easy and quick so it can’t get much better than that! I’ll definitely be cooking this often =)

    • says

      Oh, I’m so glad! I’ve made it so many times and LOVE it but it’s hard to know if others will love it too. It’s my default when I need something quick but tasty and satisfying.

  8. says

    Hi Rebecca – I found you over at DIY Home Sweet Home. This recipe looks amazing and I love that it doesn’t have many carbs. Printed for my recipe book.
    Blessings to you,
    Patti

    • says

      It really is a popular recipe of mine that I make often. In fact, I made it tonight. I was in the mood for something spicy so I put tons of spices on it, including extra cayenne. It was nice and spicy and it’s burning in my tummy right now. I love that feeling!

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