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Paleo Indian Chicken Curry

Paleo Indian Chicken Curry

Ok, I am totally obsessed with this curry—well pretty much any Indian curry. Indian curry is ultimate comfort food to me!

But, I have always been skeptical of trying to make it on my own—I mean for starters, try googling curry and you get like a million different answers for how to make it. So, I did a lot of research and then ultimately just started playing in the kitchen, which is ultimately my favorite form of research. It took a few tries, but I am SO happy with this end result!

I wanted to create a curry recipe that was simple, something anyone could make without having to get a lot of specialty items, so here you have it! And, I highly recommend making triple or more of the spices, portioning it out into individual little bowls and then storing in a small mason jar or sealable bag—that way, you can just take out the pre-measured spices and mix and dinner is done!

I served this with cauliflower rice, but if regular white rice is something you include in your diet occasionally, I am sure it would be extra delicious! This recipe is squeaky clean healthy but absolutely scrumptious!

Paleo Indian Chicken Curry

Paleo Indian Chicken Curry by Colorful Eats

Paleo Indian Chicken Curry


  • 1 tbsp curry powder
  • 1 tsp ginger
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 cayenne
  • 1/2 turmeric
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • 2 tsp salt
  • about 20 hand twists, fresh cracked pepper
  • 1 (13.6 oz) can full-fat, unsweetened coconut milk
  • 3 cloves garlic, crushed
  • 3 lbs boneless, skinless chicken thighs
  • 4 tbsp butter, ghee or olive oil
  • serve over cauliflower rice
  • garnish with pomegranate seeds and fresh basil (don’t forget that!)


  • Mix together all the spices and place in a large mixing bowl. Add in the coconut milk and stir until you have created your marinade.
  • Cut the chicken into bite sized pieces and then add to the coconut milk curry mixture, stirring so that all the chicken pieces are coated. Cover and refrigerate for 4-24 hours.
  • Warm a very large skillet to medium heat. Melt you fat in the pan and warm.
  • Add the chicken without sitting for a few minutes so that one side can brown a bit. Flip and allow the other side of the chicken to brown a bit—this is not necessary but I love the texture. Stir and simmer for 10-15 minutes or until the chicken is completely cooked.
  • Serve over cauliflower rice and garnish with pomegranate seeds and fresh basil.

Make Ahead/Freezer Option

  • As this might become one of your go to favorite weeknight dinners, I highly recommend either measuring out the curry mix and placing in a jar (I did this with 3 extra mixings) or make the entire dish without cooking and freeze it in a ziplock freezer bag.

Paleo Vanilla Bean, Berry Cheesecake Bites

Do you just want to jump into this photoshoot? I can’t even tell you all how many times I said that this past week, quite literally my mouth was watering editing these photos. Food photography, yes the struggle is real.

Thankfully I had friends over when I was doing this photoshoot, because let me tell you, when it comes to desserts, I have a lot of self control, but with these little berry stuffed cheesecake bites, all self control was completely gone with the wind.


I am the biggest fan of cheesecake, thanks Mom for passing that down to me, and you all have been asking for a dairy free cheesecake recipe, which seems like a complete oxymoron to me, but since I like to make you all happy, I wanted to create a dairy free cheesecake recipe for Valentine’s Day for you all! This recipe makes me so endlessly happy, so hopefully it will make you happy too!

Captured by Kylie Martin Captured by Kylie Martin

Plus, can we talk for a moment how my dog LOVES whipped cream and berries?! Like I have photoshoots in my house practically everyday, food all over the place, pans are placed on the floor and my bowls of garnishes are everywhere, and my dog never once eats any of the food. Weird right? But if I bring out a bowl of whipped cream she goes CRAZY! So I just had to share this photo of Libby going for the whipped cream, because it is just too cute not too share. And, this photo was completely un-staged, she really just is that cute!



So Valentine’s Day…now you make think this recipe is girly and cute, which it totally is, but my husband devoured these. So much that I had to make a second batch for him, and then he devoured those too! Quite honestly this might just be one of my favorite desserts ever, and that is saying a lot for me! So make these for your lover, husband, kids or friends, with a cup of coffee or glass of champagne, because life is too short not to enjoy a sweet treat!


Vanilla Bean, Berry Cheesecake Bites

makes 12 individual cheesecake bites | approximately 18g carbs per bite

Almond Hazelnut Crust

  • 1 cup blanched almond flour
  • 1/2 cup hazelnut flour
  • 1/2 cup finely shredded unsweetened coconut
  • 2 tbsp maple sugar
  • 1 tbsp coconut flour
  • pinch of salt
  • 1 tsp pure vanilla extract
  • 6 tbsp coconut oil

Vanilla Bean Cheesecake Filling

  • 1 1/2 cup raw cashew pieces
  • 1 tbsp coconut oil
  • 6 tbsp grass-fed butter, softened
  • 1/4 cup full fat, unsweetened coconut milk
  • 3 tbsp raw honey
  • 2 tbsp fresh squeezed lemon juice
  • 1 vanilla bean, split and seeds scraped


  • 1 cup fresh raspberries
  • 1 cup fresh black berries
  • whipped cream or coconut cream, to garnish
  • lemon zest, to garnish


  • Brush the insides of individual muffin tins (12 count) with coconut oil. Cut thin strips of parchment paper and line the muffin tins with 2 strips creating a criss cross shape, you will want some of the parchment paper to hang over the tops of the muffin tins so that you can lift up later on.
  • Add all the crust ingredients to the bowl of a food processor and blend until a ball a dough begins to form.
  • Drop a spoonful into each muffin tin and use your fingers to press down creating a crust. Add 2 berries to each crust and set aside.
  • Clean out your food processor.
  • Add the cashew pieces to the bowl of the food processor and blend to a clumpy, flour like consistency. Add the coconut oil and continue blending until it starts to resemble a thick nut butter.
  • Add in the remaining filling ingredients and blend until smooth.
  • Add a spoonful of filling to each crust using a small spatula to gently smooth out the tops.
  • Refrigerate for 1 hour.
  • Gently lift up on the parchment paper to remove the cheesecakes. Plate and garnish with whipped cream, any remaining berries and lemon zest if desired.