Paleo Chicken Curry with Vegetables
Indulge in the bold and wholesome flavors of this **Paleo Chicken Curry with Vegetables**, a nutrient-packed and dairy-free recipe that's perfect for a satisfying weeknight dinner. Crafted with tender chicken breast, vibrant vegetables like zucchini, carrots, and red bell pepper, and a rich, aromatic curry sauce made from creamy coconut milk and warming spices, this dish is as flavorful as it is nourishing. The addition of garlic, fresh ginger, and a hint of cayenne adds layers of zest and heat, while fresh cilantro and a squeeze of lime brighten every bite. Ready in under an hour, this gluten-free, Whole30-friendly recipe serves as a one-pan wonder that’s perfect for meal prep or paired with cauliflower rice for a complete paleo meal. Ideal for anyone seeking a healthier yet indulgent take on traditional curry, this dish is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 medium carrots, sliced
- 1 large red bell pepper, chopped
- 1 medium zucchini, sliced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 can (13.5 oz) coconut milk, full-fat
- 1 cup chicken broth
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
Heat coconut oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 3 minutes.
Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add the chicken pieces to the pan and cook until they are browned on all sides, about 5-7 minutes.
Once the chicken is browned, add the sliced carrots, chopped red bell pepper, and sliced zucchini to the pan. Stir to combine the ingredients well.
Sprinkle the curry powder, ground cumin, cayenne pepper, and sea salt over the vegetables and chicken. Stir to coat everything evenly in the spices.
Pour in the coconut milk and chicken broth, stirring to incorporate all the ingredients.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it cook for about 15-20 minutes until the chicken is cooked through and the vegetables are tender.
Remove the pan from heat and stir in the chopped fresh cilantro.
Serve the curry hot, garnished with additional cilantro if desired, and with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7419 mg | 323% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 25.2 g | ||
| Protein | 152.9 g | 306% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 249 mg | 19% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3077 mg | 65% | |
*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.
