Paleo Coconut Chicken Curry
Experience the rich, aromatic flavors of our Paleo Coconut Chicken Curry, a wholesome and hearty dish perfect for those craving a healthy yet satisfying meal. This easy-to-make recipe features tender chicken breast simmered in a flavorful coconut milk sauce infused with bold spices like curry powder, ground cumin, and coriander. Fresh ginger, garlic, and a zesty splash of lime juice elevate the dish with bright, refreshing notes, while red bell peppers add a touch of natural sweetness. Cooked entirely in one skillet, this dairy-free and gluten-free curry is ready in just 45 minutes, making it a weeknight hero. Garnished with fresh cilantro and served with cauliflower rice, it’s a nutritious, paleo-friendly comfort food you'll want to make again and again.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 2 tablespoons coconut oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 medium, sliced red bell pepper
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 400 ml canned coconut milk
- 200 ml chicken broth
- 2 tablespoons fresh lime juice
- 2 tablespoons, chopped fresh cilantro
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a large skillet or pot, heat the coconut oil over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Add the sliced red bell pepper and cook for 2-3 minutes until starting to soften.
Sprinkle the curry powder, ground cumin, and ground coriander over the vegetables and stir well to coat.
Add the chicken pieces to the skillet and season the mixture with sea salt and black pepper. Stir to combine.
Pour in the coconut milk and chicken broth, stirring everything together.
Bring the curry to a gentle simmer and cook for about 20 minutes, or until the chicken is cooked through and the sauce has thickened.
Stir in the fresh lime juice, allowing the flavors to meld for a minute or two.
Garnish with chopped fresh cilantro before serving.
Serve the curry hot, optionally with cauliflower rice for a complete paleo meal.
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.8 g | 186% | |
| Saturated Fat | 113.0 g | 565% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 8595 mg | 374% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 24.7 g | ||
| Protein | 155.9 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 3372 mg | 72% | |
*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.
