Paleo Curry Chicken Thigh
Take your taste buds on a vibrant journey with this Paleo Curry Chicken Thigh recipe, the perfect blend of rich flavors and wholesome ingredients. Juicy bone-in, skin-on chicken thighs are seared to golden perfection and simmered in a creamy coconut milk curry sauce infused with aromatic spices like curry powder, cumin, and coriander. Minced garlic and fresh ginger add a fragrant depth, while a finishing touch of chopped cilantro and a squeeze of lime brighten every bite. Simple ingredients and bold, paleo-friendly flavors come together in just one skillet, making this a satisfying and nutrient-packed meal that’s perfect for weeknight dinners or cozy gatherings. Serve with a side of roasted vegetables or cauliflower rice to keep it low-carb and delightful!
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Recipe Information
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons coconut oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Heat coconut oil in a large skillet over medium-high heat.
Season chicken thighs with salt and black pepper.
Place chicken thighs, skin-side down, in the skillet to sear until the skin is golden brown, about 5-7 minutes. Turn and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add chopped onion and sauté until softened, approximately 5 minutes.
Add minced garlic and ginger; cook for 1 minute until fragrant.
Stir in curry powder, ground cumin, and ground coriander; cook spices for another minute to release their full flavors.
Pour in the coconut milk and chicken broth, stirring to combine and scrape any browned bits from the bottom of the skillet.
Return the chicken thighs to the skillet, skin-side up. Bring the mixture to a gentle simmer.
Cover and cook for about 30 minutes, or until the chicken is cooked through and tender.
Uncover the skillet and let the sauce reduce slightly if desired. Check seasoning and adjust with more salt or pepper if needed.
Serve the chicken thighs with the sauce spooned over the top.
Garnish with freshly chopped cilantro and serve with lime wedges on the side for an added citrus burst.
Nutrition Facts
Calories |
3379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.6 g | 360% | |
| Saturated Fat | 153.1 g | 765% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 7808 mg | 340% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 21.8 g | ||
| Protein | 178.3 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 3696 mg | 79% | |
*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.
