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

Ingredients

  • 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!)

Directions

  • 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.
Caroline
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Caroline

Hi! I'm Caroline - nutritionist, writer and photographer behind Colorful Eats! Thank you for stopping by - Pour yourself a cup of coffee and stay awhile!

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