Simple Paleo Chicken Curry Recipe (Keto, Clean Eating, Gluten-Free, Dairy-Free, Whole30)
This Paleo chicken curry recipe is simple, delicious and dairy-free, 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 chicken curry. I love it because I can make it fast, it’s FULL of flavor and it’s even Paleo, Keto 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.
*Please note that most of the links on this page are affiliate links. This means if you click on a link and purchase, you will receive the same price, but I will receive a little money for referring you to the product. This helps keep this blog free for you. I truly appreciate you supporting my blog.This a quick, flavorful recipe for Paleo chicken curry, 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.
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.
*Please note that most of the links on this page are affiliate links. This means if you click on a link and purchase, you will receive the same price, but I will receive a little money for referring you to the product. This helps keep this blog free for you. I truly appreciate you supporting my blog.This a quick, flavorful recipe for Paleo chicken curry, 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 a soup if you want.
INGREDIENTS
- 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)
INSTRUCTIONS
- 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.
Here are some tips and tricks for this recipe:
- 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 thighsin 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 linked to on the recipe. 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.
- If really prefer grape tomatoes in this dish. Just dicing a regular tomato is definitely not the same.
Do you like your Indian food spicy or mild? What do you like to eat with your Paleo chicken curry
Comments