Paleo Chicken Curry

Paleo, Low-Carb, Gluten-Free, Minimal Ingredients, Allergy-Free, Easy

Enjoy all the traditional flavors of Indian curry in this homemade Paleo chicken curry recipe using simply sourced ingredients and spices from your pantry.

Every week I like to add in a new and exciting dish to our menu. This week it was an Indian style curry. This dish was so full of colorful and delicious flavors that even my kids got excited about it.

If you’ve been following me on Facebook, you know how hard I’ve been working on getting my kids off snacks, so the past two weeks, I’ve been meal planning up a storm with my Paleo Family Easy Meals Guide.

Paleo Easy Family Meals and Tips
Managing a family of picky eaters and playing tango with time is stressful enough. Planning, prepping, and preparing shouldn’t be a chore or stressful, it should be fun and enjoyable.

We are on week three of no snacks, and my boys are eating everything I make (probably because by the time meals are ready, they aren’t full of snack foods). Not only am I saving money by not purchasing useless snacks, but my kids are also eating things like this chicken curry, which in the past, they would have turned their noses too.

While this dish does pack flavor, it is not spicy!

Enjoy your chicken curry with homemade Paleo nan bread from My Heart Beets or over a bed of riced cauliflower. Yum Yum!

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your chicken curry turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Chicken Curry

Ingredients:

avocado oil

small white onions, diced

ground ginger

garlic powder

ground cumin

ground turmeric

sea salt

freshly ground black pepper

ground paprika

garam masala

bay leaf

can of fire roasted diced tomatoes, drained

coconut milk

chicken thighs, bone-in

1. Heat avocado oil in a Dutch oven over medium heat for 3 minutes or until the oil starts to shimmer.

2. Add diced onions into the Dutch oven and saute for 10 to 12 minutes or until onions are golden brown.

3. Next stir in the ground ginger, garlic powder, cumin, turmeric, sea salt, black pepper, paprika, garam masala, and the bay leaf.

Tip: I wanted to make this dish into one anyone could execute with spices found in your pantry. Feel free to use fresh garlic or ginger (about 1 tablespoon each) in this recipe.

4. Pour the drained can of diced tomatoes and coconut milk into the Dutch oven and stir together.

5. Once the sauce starts to bubble, place chicken thighs into the Dutch oven by immersing them into the sauce and cover. Simmer covered for 20 minutes or until chicken is thoroughly cooked and no longer pink in the middle.

Tip: You can use chicken thighs without their bones if it is easier for you to cut and shred.

6. Uncover the Dutch oven to allow the sauce to reduce for 5 minutes, while carefully removing the chicken thighs and shredding or cutting into bite-sized pieces. Return the chicken to the Dutch oven, stir, and you’re ready to serve!

Tip: If using chicken thighs without bones, cut your chicken into bite-sized pieces before adding in step five.

How to Make Paleo Chicken Curry

How to Store Paleo Chicken Curry

Curry can be stored in an airtight glass container (to avoid staining and the breakdown of plastic) in the refrigerator for up to 5 days. This dish is perfect for meal prepping the week’s ahead lunches. Place your desired portions into individuals containers and store in the refrigerator for a grab and go meal!

Essential Equipment for Making Paleo Chicken Curry

Dutch Oven – Dutch ovens are excellent for heat retention, which reduces the amount of energy needed for cooking. It is also effortless to clean and perfect for cooking and marinating. If you do not have a Dutch oven a medium to a large stockpot with a lid will suffice.

How to Make Paleo Chicken Curry

More Delicious Dutch Oven Paleo Dishes

Cuban Braised Pork – Delicious Cuban flavors marinaded into a moist and tender pork shoulder.

Jambalaya – Loaded with lobster and vegetables, you’ll enjoy all the traditional flavors of this classic dish but with a Paleo twist!

Basic Staples for Making Paleo Chicken Curry

Avocado Oil – Avocado oil is perfect for cooking at high temperatures because of it’s high smoke point.

Assortment of Spices – My favorite quality and easily sourced organic spices come from Simply Organic

Fire-Roasted Diced Tomatoes – To save time in the kitchen, I use canned tomatoes from Muir Glen.

Coconut Milk – Canned full-fat coconut milk is ideal for this recipe. In a pinch, I’ve also used water, and it turned out perfect.

Chicken – Pasture-raised chickens are always best!

Shop Amazon For All Your Paleo Essentials and Staples

How to Make Paleo Chicken Curry
How to Make Paleo Chicken Curry
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Paleo Chicken Curry

Enjoy all the traditional flavors of Indian curry in this homemade Paleo chicken curry recipe using simply sourced ingredients and spices from your pantry.
Course Dinner
Keyword curry, indian, paleo
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 328kcal
Author Angela Blanchard

Equipment

  • Dutch Oven

Ingredients

Instructions

  • Heat avocado oil in a Dutch oven over medium heat for 3 minutes or until the oil starts to shimmer.
  • Add diced onions into the Dutch oven and saute for 10 to 12 minutes or until onions are golden brown.
  • Next stir in the ground ginger, garlic powder, cumin, turmeric, sea salt, black pepper, paprika, garam masala, and the bay leaf.
  • Pour the drained can of diced tomatoes and coconut milk into the Dutch oven and stir together.
  • Once the sauce starts to bubble, place chicken thighs into the Dutch oven by immersing them into the sauce and cover. Simmer covered for 20 minutes or until chicken is thoroughly cooked and no longer pink in the middle.
  • Uncover the Dutch oven to allow the sauce to reduce for 5 minutes, while carefully removing the chicken thighs and shredding or cutting into bite-sized pieces. Return the chicken to the Dutch oven, stir, and you're ready to serve!

Nutrition

Calories: 328kcal | Carbohydrates: 6g | Protein: 17g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 94mg | Sodium: 470mg | Potassium: 354mg | Fiber: 1g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.