This Paleo chicken curry recipe is simple, delicious and I’ve made it tons of times for a quick weeknight meal. I’m totally in love with this recipe I made up. I love it because I can make it fast, it’s FULL of flavor and it’s even Keto chicken curry, and Whole30, depending on what you serve it over.
The sauce is so good you don’t even miss the carbs! Plus, it has a lot of healthy vegetables and no sugar and the spices totally make it so you are so content with all the flavor that you don’t even feel like you’re on any sort of special diet.
This a quick, flavorful recipe for clean chicken curry with coconut milk, made with zucchini, yellow grape tomatoes, and onion. This Indian-inspired dish makes a great meal when combined with basmati rice, cauliflower “rice”, brown rice, quinoa or even nothing, depending on your diet.
This recipe really needs to be cooked in a skillet/frying pan. I’ve tried it in the oven and the crockpot 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. When you use this method, you get a lot of flavors and can eat it like soup if you want.
My children all love this dish and it’s their second favorite Indian dish that I make, but the Chicken Korma Coconut Milk dish I make is their all-time favorite Indian dish. I make both this curry and the korma pretty spicy and they like it that way. My 4-year-old girl says things like, “It’s spicy, mom, but I like it anyway.” as she tries to find something to cut down the spice. Are my children unusual that they LOVE Indian food?
This recipe with chicken and veggies really is easy. I’ve made it tons of times, with lots of variations on this basic recipe. Here are some of the changes I like to make for variety along with some tips and tricks:
- You could totally add some white potatoes to this recipe. I personally don’t like them in this recipe but they are pretty traditional and if they are on your diet, you may enjoy them. I do like how they soak up the sauce.
- You CAN substitute chicken breasts or tenders if you really want to but I really prefer chicken thighs in this recipe because they get so tender and the coconut milk does a good job of breaking them down and chicken breasts can dry out easily. Just watch the chicken breasts carefully and lower the cooking time and you should be good.
- I highly recommend the Spice Hunter curry brand. It’s not always available on Amazon but there are several stores in our town that carry it so I thought you may want to see what it looks like. It’s totally worth some effort to find. Their brand is always fresh and has so much more flavor than other brands and their curry blend is so good.
- If you’re not afraid of a little heat, don’t hesitate to add a little cayenne pepper along with the spices.
- The zucchini and tomato aren’t totally necessary and may be left out if you realize you don’t have them. They aren’t authentic, but I think they work well and it gives it a nice burst of flavor, texture, and nutrition
- If really prefer grape tomatoes in this dish. Just dicing a regular tomato is definitely not the same.
- It can be served with a side of your choice – such as rice, quinoa or mashed cauliflower. It’s also good on its own as a soup.
- This traditionally has potatoes in it, but I like them out since I pretty much hate all potatoes. I would think a Yukon gold would taste the best with this recipe. That’s part of the reason I added the other veggies in, so it wouldn’t just be chicken with sauce on it.
- I often add veggies I have on hand that aren’t in this recipe, like red bell peppers
- A little fish sauce is good with this. I don’t like it sweet, but if you do, you could add a little pure maple syrup.
- Lime juice from fresh limes is good sprinkled on top after it’s done cooking.
- Indian food is comfort food for me and like my Indian food HOT. If you do too, please feel free to add some cayenne pepper. Oh, I’m just getting into hot sauce. I should try some of that on this . . .
Please let me know if you try this recipe and if you have any favorite ways to eat it. Do you like your food spicy or mild?
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Simple Paleo Chicken Curry Recipe
This Paleo coconut curry chicken uses only a few ingredients a few simple steps. It’s a delicious, quick weeknight dinner.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 8 1x
- Category: Main Course
- Cuisine: Paleo
- 2 Tbl Coconut Oil (or oil of your choice)
- 8 Chicken Thighs (boneless skinless, cut into 1″ pieces)
- 1 Large Onion (cut into large chunks)
- 3 Small Zucchini (Cut half lengthwise and thickly sliced)
- 1 tsp Garlic (minced)
- 1 Tbl Curry Powder
- 1/2 tsp Paprika
- 2 tsp Real Salt
- 2 cans Coconut Milk (about 15 oz each)
- 1 cup tomatoes
- Cilantro (to garnish)
- Heat the olive oil in a stock pot or a large skillet 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.
Keywords: Simple, Stove Top