Crockpot Brazilian Chicken Curry Paleo
Dive into the vibrant flavors of this Crockpot Brazilian Chicken Curry, a hearty and wholesome Paleo dish that’s as easy as it is delicious. Tender chicken thighs are slow-cooked to perfection alongside creamy coconut milk, sweet potatoes, and red bell peppers, creating a rich and velvety curry infused with the warm spices of turmeric, cumin, paprika, and a hint of cayenne for optional heat. This set-it-and-forget-it recipe is brimming with bold flavors and nutrient-packed ingredients, making it a standout for busy weeknights or comforting dinners. Garnished with fresh cilantro and a squeeze of lime, it’s perfect served over cauliflower rice for a Paleo-friendly meal that’s satisfying, aromatic, and packed with Brazilian-inspired zest.
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 2 tablespoons Coconut oil
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 large Red bell pepper, chopped
- 2 medium Sweet potato, peeled and cubed
- 14.5 ounces Diced tomatoes (canned, with juices)
- 1 can (13.5 ounces) Full-fat coconut milk
- 1 tablespoon Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 1 teaspoon Sea salt
- 0.5 teaspoon Freshly cracked black pepper
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Heat the coconut oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the skillet and cook for another 1-2 minutes, stirring frequently until fragrant.
Transfer the sautéed onion, garlic, and ginger mixture to the crockpot.
Place the chicken thighs on top of the onion mixture in the crockpot.
Add the chopped red bell pepper, cubed sweet potatoes, and canned diced tomatoes (with their juices) to the crockpot.
In a small bowl, whisk together the coconut milk, curry powder, turmeric, cumin, paprika, cayenne pepper (if using), sea salt, and black pepper. Pour this mixture over the ingredients in the crockpot.
Cover the crockpot with the lid and set it on high for 4 hours or low for 6-7 hours, until the chicken is cooked through and tender, and the sweet potatoes are soft.
Once cooked, carefully shred the chicken directly in the crockpot using two forks, or leave the thighs whole if preferred.
Give the curry a good stir to combine all the flavors. Taste and adjust seasoning as needed.
Serve the curry hot, topped with fresh cilantro and a lime wedge on the side for squeezing. Optionally, pair it with cauliflower rice or a simple green salad for a complete Paleo meal.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 9.9 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
