Simple Paleo Chicken Curry Recipe

Paleo Chicken CurryI’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.  If you haven’t tried the Spice Hunter line of spices, you are TOTALLY missing out.  My eating has dramatically improved since using them.  I’ve included links to the products I use so you can see more details and then either buy them on Amazon or at your local grocery store.  (Personally, I have all the Spice Hunter spices on Amazon Subscribe and Save since I go through them a lot.)

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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Paleo Chicken Curry Recipe
  • [url href=”” ]Coconut Oil[/url]
  • 10 Chicken Tenders (I put the frozen ones from Costco right in the pan)
  • [url href=”” title=”Why Everyone in the World Should Use Redmond Real Salt”]Real Salt[/url]
  • [url href=”” ]Spice Hunter Curry Seasoning[/url] (a lot more than you think you need. For 10 chicken tenders, I use almost half a bottle)
  • [url href=”” ]Spicer Hunter Smoked Paprika[/url] (about a 2 tsp. If you want more heat, add some Cayenne Pepper too)
  • Zucchini, summer squash or both
  • Tomatoes (preferably grape tomatoes)
  • [url href=”” title=”What is the Best Coconut Milk Brand?”]Natural Value Coconut Milk[/url]
  1. Put a good amount of coconut oil in a frying pan. You want more than you would normally use because you want the spices to caramalize and they won’t do that unless they are in the oil. Trust me. It really helps with the flavor.
  2. Add the chicken and spices
  3. Cut up the veggies then add them
  4. Cook until everything is cooked and golden brown. Turn off the heat then add the coconut milk and mix together. Enjoy in a bowl like soup.


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  1. Kelly Minyard says

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

  2. 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.

  3. 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.

  4. 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,

    • 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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