Paleo Indian Chicken Curry
Dive into the rich and aromatic flavors of this Paleo Indian Chicken Curry, a wholesome take on a classic comfort dish. Featuring tender chicken thighs simmered in a creamy coconut milk base, this recipe is infused with vibrant spices like cumin, turmeric, garam masala, and coriander, creating a perfectly balanced and hearty curry. Sautéed onions, fresh ginger, garlic, and ripe tomatoes meld together, forming the foundation of this flavorful sauce, while the burst of fresh cilantro and a squeeze of lime bring a refreshing finish. Paleo-friendly and dairy-free, this satisfying dish is ready in under an hour, making it an ideal choice for weeknight dinners. Pair this curry with cauliflower rice or enjoy it on its own for a warming, spice-filled meal rooted in traditional Indian flavors. Keywords: Paleo Indian Chicken Curry, dairy-free curry, paleo-friendly curry, Indian chicken recipe, healthy chicken curry recipe.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 1 large yellow onion
- 1 inch piece ginger
- 4 garlic cloves
- 2 medium tomatoes
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon cumin seeds
- 1 tablespoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.25 cup fresh cilantro
- 1 lime
Instructions
Cut the chicken thighs into 1-inch pieces and set aside.
Thinly slice the yellow onion. Peel and finely grate the ginger. Mince the garlic cloves. Chop the tomatoes and cilantro leaves. Cut the lime into wedges.
In a large, deep skillet or saucepan, heat the coconut oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the sliced onion to the skillet and sauté until the onions turn golden brown, about 5-7 minutes.
Stir in the ginger and garlic, cooking for an additional 1-2 minutes until aromatic.
Add the chopped tomatoes, coriander powder, turmeric, garam masala, cayenne pepper, and salt to the skillet. Cook the mixture for 5 minutes, stirring frequently until the tomatoes soften and the spices are well incorporated.
Increase the heat to medium-high and add the chicken pieces to the skillet. Sauté the chicken for about 5 minutes until it is lightly browned on all sides.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet.
Simmer the curry for 20-25 minutes until the chicken is cooked through and tender, stirring occasionally.
Taste and adjust seasoning if needed.
Garnish with chopped fresh cilantro and serve the curry hot with lime wedges on the side.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2843 mg | 124% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 31.2 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 273 mg | 21% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2466 mg | 52% | |
*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.
