Paleo Spicy Chicken Curry
Elevate your dinner game with this flavorful Paleo Spicy Chicken Curry, a wholesome and satisfying dish that’s perfect for those following a clean-eating lifestyle. Tender chunks of chicken thighs are simmered in a rich, coconut milk-based curry infused with bold spices like turmeric, cayenne, and curry powder for a fiery kick. Fresh ginger, garlic, and lime juice bring brightness to the dish, while diced tomatoes and chicken broth create a luscious, thick sauce that coats every bite. Made entirely with Paleo-approved ingredients, this curry is gluten-free, dairy-free, and sugar-free, ensuring it’s as healthy as it is delicious. Quick to prepare in just 45 minutes, it’s a hearty dinner ideal for busy weeknights or meal prep! Serve it with cauliflower rice or steamed vegetables for a complete and nutritious Paleo-friendly meal.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 1 yellow onion, finely chopped
- 4 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup canned full-fat coconut milk
- 1 cup diced tomatoes, no added sugar
- 1 cup chicken broth
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cayenne pepper
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the coconut oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the curry powder, paprika, turmeric, cayenne pepper, sea salt, and black pepper to the skillet. Cook the spices for 1 minute to release their flavors.
Add the diced tomatoes to the skillet and stir to combine with the spices. Cook for 3-4 minutes, allowing the mixture to thicken slightly.
Pour in the coconut milk and chicken broth, stirring until the curry base is smooth.
Add the chicken pieces to the skillet, ensuring they are fully submerged in the sauce.
Bring the curry to a simmer, reduce the heat to low, and cover the skillet. Simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.
Remove the skillet from the heat and stir in the fresh lime juice.
Garnish the curry with chopped cilantro before serving.
Serve the spicy chicken curry warm, optionally with a side of cauliflower rice or steamed vegetables for a complete Paleo-friendly meal.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4235 mg | 184% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 20.4 g | ||
| Protein | 132.3 g | 265% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 236 mg | 18% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2892 mg | 62% | |
*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.
