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.
- 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
- 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.
- Add the onion and zucchini and saute until lightly browned. Add the garlic, curry powder, paprika, and salt and saute for 30 seconds.
- Add the chicken back into the pot, along with the coconut milk. Bring to a boil.
- 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.
- Serve in a bowl with the coconut broth, like a soup. Top with cilantro.
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.