Paleo Chicken Curry with Vegetables

Discover the vibrant flavors of this Paleo Chicken Curry with Vegetables, a wholesome, nutrient-packed dish that's perfect for a weeknight dinner or meal prep. This recipe combines tender, bite-sized chicken breast pieces with a colorful medley of carrots, red bell pepper, and zucchini, all simmered in a rich, creamy coconut milk curry sauce. Infused with aromatic garlic, ginger, curry powder, and a hint of cayenne for a subtle kick, this dairy-free and gluten-free curry is both hearty and healthy. Ready in under an hour, it’s an effortless way to enjoy a comforting, paleo-friendly meal, topped with fresh cilantro for an herby finish and served with lime wedges for a citrusy burst of flavor. Whether you're following a paleo lifestyle or simply crave a flavorful curry, this dish delivers on taste, nutrition, and ease.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 2 medium carrots, sliced
• 1 large red bell pepper, chopped
• 1 medium zucchini, sliced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 1 can (13.5 oz) coconut milk, full-fat
• 1 cup chicken broth
• 2 tablespoons fresh cilantro, chopped
• 1 whole lime, cut into wedges

Directions

Step 1

Heat coconut oil in a large skillet or saucepan over medium heat.

Step 2

Add the chopped onion and sauté until it becomes translucent, about 3 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.

Step 4

Add the chicken pieces to the pan and cook until they are browned on all sides, about 5-7 minutes.

Step 5

Once the chicken is browned, add the sliced carrots, chopped red bell pepper, and sliced zucchini to the pan. Stir to combine the ingredients well.

Step 6

Sprinkle the curry powder, ground cumin, cayenne pepper, and sea salt over the vegetables and chicken. Stir to coat everything evenly in the spices.

Step 7

Pour in the coconut milk and chicken broth, stirring to incorporate all the ingredients.

Step 8

Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it cook for about 15-20 minutes until the chicken is cooked through and the vegetables are tender.

Step 9

Remove the pan from heat and stir in the chopped fresh cilantro.

Step 10

Serve the curry hot, garnished with additional cilantro if desired, and with lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(1473.7g)

Amount per serving	% Daily Value*
Calories	1316.9

Total Fat 53.5g	0%
Saturated Fat 34.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 7418.9mg	0%
Total Carbohydrate 55.4g	0%
Dietary Fiber 14.6g	0%
Total Sugars 25.2g
Protein 152.9g	0%

Vitamin D 31.8IU	0%
Calcium 249.4mg	0%
Iron 18.8mg	0%
Potassium 3077.0mg	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: 36.6%

Protein: 46.5%

Carbs: 16.9%