Paleo Creamy Chicken Curry
Indulge in the rich and satisfying flavors of this Paleo Creamy Chicken Curry, a wholesome dish designed to delight your taste buds while keeping things clean and dairy-free. Featuring tender, bite-sized pieces of boneless chicken thighs simmered in a luscious coconut milk-based sauce, this curry is infused with aromatic spices like curry powder, cumin, and coriander for a warm, inviting depth of flavor. Sweet potato adds natural sweetness and heartiness, while fresh ginger, garlic, and lime juice bring a bright, zesty kick. This one-pan wonder is ready in under an hour, making it perfect for weeknight dinners or meal prep. Garnished with fresh cilantro, every bite delivers a harmonious balance of creamy, spicy, and savory. Perfectly suited for paleo and gluten-free diets, this recipe ensures your next comfort food fix is both nourishing and delicious.
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Recipe Information
Ingredients
- 1 pound boneless chicken thighs
- 2 tablespoons coconut oil
- 1 large yellow onion
- 3 large garlic cloves
- 1 inch fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 cup coconut milk
- 1 cup chicken broth
- 1 medium sweet potato
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 1 medium lime
Instructions
Chop the boneless chicken thighs into bite-sized pieces.
Peel and thinly slice the onion. Mince the garlic cloves and grate the fresh ginger.
Peel and cut the sweet potato into small cubes.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the remaining tablespoon of coconut oil to the same skillet. Add the sliced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion is translucent and the mixture is fragrant.
Stir in the curry powder, cumin powder, and coriander powder, and cook for an additional minute to toast the spices.
Pour in the coconut milk and chicken broth, stirring well to combine with the spices. Bring the mixture to a gentle simmer.
Add the cubed sweet potato to the skillet. Cook for 15-20 minutes, or until the sweet potatoes are tender.
Return the browned chicken to the skillet, stirring to coat with the sauce. Simmer for another 5-7 minutes, ensuring the chicken is cooked through.
Season the curry with sea salt and black pepper to taste.
Garnish the curry with freshly chopped cilantro and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
1385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 7563 mg | 329% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 32.2 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2110 mg | 45% | |
*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.
