Paleo Chicken Madras Curry

Dive into the rich and aromatic flavors of this Paleo Chicken Madras Curry, a healthier spin on the classic Indian dish that’s perfect for a clean-eating lifestyle. Succulent chicken thighs are simmered in a creamy coconut milk-based sauce infused with an enticing blend of vibrant spices like turmeric, cumin, and cayenne pepper. This hearty curry is naturally dairy-free and gluten-free, making it ideal for paleo enthusiasts. With a quick 15-minute prep and a simmer that takes only 35 minutes, it’s an effortless way to bring bold, restaurant-quality flavors to your table. Garnished with fresh cilantro and served over cauliflower rice or zucchini noodles, this dish is not only satisfying but also completely grain-free. Perfect for weeknight dinners or meal prep, this Paleo Chicken Madras Curry will become a go-to in your repertoire of healthy recipes.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 pounds chicken thighs
• 2 tablespoons coconut oil
• 1 large onion
• 4 large garlic cloves
• 1 inch fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon cayenne pepper
• 1 teaspoon turmeric powder
• 2 tablespoons tomato paste
• 1 can (13.5 ounces) coconut milk
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro

Directions

Step 1

Dice the chicken thighs into bite-sized pieces and set aside.

Step 2

Chop the large onion, mince the garlic cloves, and grate the fresh ginger.

Step 3

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

Step 4

Add the onion and cook until translucent, about 5 minutes.

Step 5

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 6

Add curry powder, ground cumin, ground coriander, cayenne pepper, and turmeric powder. Stir for one minute to toast the spices.

Step 7

Mix in the tomato paste and cook for another minute, allowing it to darken slightly.

Step 8

Pour in the coconut milk and chicken broth, then stir to combine all ingredients.

Step 9

Add the diced chicken thighs to the pan, ensuring they are submerged in the sauce.

Step 10

Bring the curry to a gentle simmer. Cover the pan and cook for 20-25 minutes, or until the chicken is cooked through and tender.

Step 11

Stir in the lemon juice, sea salt, and black pepper. Adjust seasoning to taste.

Step 12

Remove from heat and garnish with freshly chopped cilantro.

Step 13

Serve hot, with your choice of Paleo-friendly side dish such as cauliflower rice or zucchini noodles.

Nutrition Facts

Serving size	(1664.4g)

Amount per serving	% Daily Value*
Calories	2024.9

Total Fat 105.3g	0%
Saturated Fat 45.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 639.6mg	0%
Sodium 7618.5mg	0%
Total Carbohydrate 79.1g	0%
Dietary Fiber 7.7g	0%
Total Sugars 42.1g
Protein 187.5g	0%

Vitamin D 47.6IU	0%
Calcium 267.3mg	0%
Iron 21.2mg	0%
Potassium 3211.7mg	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: 47.1%

Protein: 37.2%

Carbs: 15.7%