Paleo Boneless Chicken Curry
Savor the rich, aromatic flavors of this Paleo Boneless Chicken Curry, a healthy, dairy-free twist on a classic favorite. Made with tender chunks of boneless chicken thighs, creamy coconut milk, and a vibrant blend of spices including curry powder, turmeric, and cayenne, this wholesome dish is packed with bold, exotic flavors. Fresh ginger and garlic add zest to the fragrant base, while the golden sauce is simmered to perfection for a hearty, comforting meal in just 45 minutes. Garnished with chopped cilantro and a squeeze of lime, this paleo-friendly curry is perfect for any clean-eating meal plan. Pair it with cauliflower rice or enjoy it on its own for a satisfying, nutrient-packed dinner that will leave your taste buds delighted.
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken thighs
- 2 tablespoons coconut oil
- 1 large, chopped yellow onion
- 4 crushed garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 0.5 teaspoon cayenne pepper
- 1 can (13.5 ounces) coconut milk
- 1 cup chicken broth
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup, chopped fresh cilantro leaves
- 1 wedged for serving lime
Instructions
Cut the boneless skinless chicken thighs into bite-sized pieces and set aside.
Heat the coconut oil in a large skillet over medium-high heat.
Add the chopped onion and sauté for 5 minutes until translucent.
Stir in the crushed garlic and grated ginger, then cook for an additional 1 minute until fragrant.
Add the curry powder, cumin, turmeric, and cayenne pepper to the onion mixture, stirring constantly for 30 seconds to allow the spices to release their aroma.
Add the chicken pieces to the skillet, stirring to coat them with the spice mixture. Cook for about 5 minutes until the chicken is browned on all sides.
Pour in the coconut milk and chicken broth, stirring to combine.
Bring to a simmer, reduce the heat to low, and cover the skillet. Cook for 20 minutes, or until the chicken is cooked through and the sauce has thickened.
Season with sea salt and freshly ground black pepper, adjusting to taste.
Serve the curry hot, garnished with chopped fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 7434 mg | 323% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 35.2 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2042 mg | 43% | |
*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.
