Paleo Boneless Chicken Curry

Indulge in the rich and aromatic flavors of Paleo Boneless Chicken Curry, a wholesome and hearty dish perfect for those embracing a Paleo diet. This recipe transforms tender, bite-sized chicken thighs into a savory masterpiece simmered in a luscious coconut milk and spiced broth. Layered with warming notes of curry powder, cumin, turmeric, and a hint of cayenne, this curry achieves the perfect balance of heat and depth. Fresh garlic, ginger, and onions add an irresistible aromatic base, while a sprinkle of fresh cilantro and a squeeze of lime elevate each bite with a zesty finish. Ready in just 45 minutes, this one-skillet recipe is ideal for busy weeknight dinners and pairs beautifully with cauliflower rice or a fresh green salad. Naturally gluten-free and dairy-free, it’s a nutrient-packed comfort food that will appeal to anyone seeking bold and satisfying flavors.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless skinless chicken thighs
• 2 tablespoons coconut oil
• 1 large, chopped yellow onion
• 4 crushed garlic cloves
• 1 tablespoon, grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 0.5 teaspoon cayenne pepper
• 1 can (13.5 ounces) coconut milk
• 1 cup chicken broth
• 1 teaspoon sea salt
• 0.5 teaspoon freshly ground black pepper
• 0.25 cup, chopped fresh cilantro leaves
• 1 wedged for serving lime

Directions

Step 1

Cut the boneless skinless chicken thighs into bite-sized pieces and set aside.

Step 2

Heat the coconut oil in a large skillet over medium-high heat.

Step 3

Add the chopped onion and sauté for 5 minutes until translucent.

Step 4

Stir in the crushed garlic and grated ginger, then cook for an additional 1 minute until fragrant.

Step 5

Add the curry powder, cumin, turmeric, and cayenne pepper to the onion mixture, stirring constantly for 30 seconds to allow the spices to release their aroma.

Step 6

Add the chicken pieces to the skillet, stirring to coat them with the spice mixture. Cook for about 5 minutes until the chicken is browned on all sides.

Step 7

Pour in the coconut milk and chicken broth, stirring to combine.

Step 8

Bring to a simmer, reduce the heat to low, and cover the skillet. Cook for 20 minutes, or until the chicken is cooked through and the sauce has thickened.

Step 9

Season with sea salt and freshly ground black pepper, adjusting to taste.

Step 10

Serve the curry hot, garnished with chopped fresh cilantro and lime wedges on the side.

Nutrition Facts

Serving size	(1428.6g)

Amount per serving	% Daily Value*
Calories	1065.5

Total Fat 58.7g	0%
Saturated Fat 31.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 384.7mg	0%
Sodium 7433.6mg	0%
Total Carbohydrate 66.1g	0%
Dietary Fiber 7.2g	0%
Total Sugars 35.2g
Protein 76.7g	0%

Vitamin D 0IU	0%
Calcium 220.5mg	0%
Iron 17.0mg	0%
Potassium 2042.4mg	0%

*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.

Source of Calories

Fat: 48.0%

Protein: 27.9%

Carbs: 24.0%