Paleo Savory Curried Chicken
Elevate your weeknight dinner routine with this Paleo Savory Curried Chicken—an aromatic and satisfying dish that packs bold flavors and wholesome ingredients. Tender chicken thighs are simmered in a rich, flavorful sauce made with creamy coconut milk, diced tomatoes, and warming spices like curry powder and cumin, creating a perfectly spiced meal that's both comforting and nourishing. Fresh ginger and garlic give the dish an extra burst of brightness, while chopped cilantro and tangy lime wedges add refreshing zest to every bite. Made with simple, paleo-compliant ingredients and ready in under an hour, this gluten-free, dairy-free masterpiece is perfect for family dinners or meal prep. Serve it piping hot on its own, or pair it with cauliflower rice for a complete paleo feast!
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Recipe Information
Ingredients
- 2 pounds chicken thighs
- 2 tablespoons coconut oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 can coconut milk
- 1 can diced tomatoes
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Heat the coconut oil in a large skillet over medium heat until it melts and starts shimmering.
Add the chopped onion to the skillet and sauté for about 5 minutes, until it begins to soften and become translucent.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Sprinkle in the curry powder and ground cumin, stirring well to coat the onions and releasing their aromas for about 1 minute.
Add the chicken thighs to the skillet, stirring well to ensure they are coated with the spiced onion mixture. Cook for about 5 minutes on each side, until they caramelize slightly.
Pour the coconut milk and diced tomatoes into the skillet, gently stirring to combine everything. Bring the mixture to a simmer.
Add the sea salt and black pepper, stirring again, then lower the heat and cover the skillet, allowing the chicken to simmer gently for about 30 minutes until cooked through and tender.
Uncover the skillet and let it simmer for an additional 5 minutes to slightly thicken the sauce.
Sprinkle the chopped cilantro over the curried chicken before serving.
Serve the dish warm, accompanied by lime wedges to squeeze over for extra zest.
Nutrition Facts
Calories |
2467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 7699 mg | 335% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 44.8 g | ||
| Protein | 243.5 g | 487% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 376 mg | 29% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3761 mg | 80% | |
*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.
