Paleo Potato and Chicken Curry
Indulge in the comforting warmth of Paleo Potato and Chicken Curry, a wholesome and flavorful dish that's both hearty and health-conscious. Perfectly tender chicken thighs and creamy potatoes—or sweet potatoes for strict Paleo enthusiasts—are bathed in a rich, aromatic blend of coconut milk and spices like curry powder, cumin, coriander, and cayenne. With vibrant notes of ginger, garlic, and lime juice rounding out the flavors, this gluten-free and dairy-free curry offers a winning combination of depth and brightness. Ready in under an hour and easy to prepare in a single pot, it's ideal for busy weeknights or a satisfying weekend meal. Serve this vibrant dish with a sprinkle of fresh cilantro for a pop of color and freshness.
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Recipe Information
Ingredients
- 500 g chicken thighs, boneless and skinless
- 500 g potatoes (sweet potatoes for strict Paleo)
- 2 tbsp coconut oil
- 1 medium yellow onion, chopped
- 3 large garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp cayenne pepper
- 400 ml coconut milk
- 250 ml chicken broth
- 1 tsp sea salt
- 2 tbsp fresh cilantro, chopped
- 1 medium lime, juiced
Instructions
Begin by cutting the chicken thighs into bite-sized pieces. Peel and dice the potatoes into 1-inch cubes.
In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot, stirring continuously for about 1 minute until aromatic.
Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper, allowing the spices to bloom for an additional minute.
Add the chicken pieces to the pot, cooking until they are browned on all sides, approximately 5 minutes.
Incorporate the diced potatoes into the pot, mixed well with the chicken and spices.
Pour in the coconut milk and chicken broth, stirring to combine. Season with sea salt.
Bring the mixture to a boil, then reduce the heat to low, allowing the curry to simmer for 25–30 minutes, or until the potatoes are tender and the chicken is cooked through.
Remove the pot from heat and stir in the chopped cilantro and lime juice for a fresh burst of flavor.
Serve the Paleo Potato and Chicken Curry hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 7786 mg | 339% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 54.8 g | ||
| Protein | 144.5 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3829 mg | 81% | |
*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.
