Paleo Chicken Vindaloo

Indulge in the bold and aromatic flavors of this Paleo Chicken Vindaloo, a healthy twist on the classic Indian curry. This recipe features tender, marinated chicken thighs infused with a vibrant blend of spices like cumin, coriander, turmeric, and cayenne pepper, balanced with the tanginess of white vinegar. Cooked in fragrant coconut oil alongside sautéed onions, garlic, and ginger, this dish is further elevated with whole spices such as cinnamon, cardamom, and bay leaves for a complex depth of flavor. Simmered to perfection in a rich tomato paste base, it’s both spicy and satisfying while remaining 100% paleo-friendly. Ready in just over an hour, this warm and comforting dish is perfect for weeknight dinners or meal prep. Garnish with fresh cilantro and serve piping hot for a healthy, gluten-free, and dairy-free meal your family will love.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 pounds chicken thighs, boneless and skinless
• 0.5 cup white vinegar
• 2 tablespoons coconut oil
• 2 large large onions
• 1 tablespoon fresh ginger, grated
• 6 cloves garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 stick cinnamon stick
• 3 pods cardamom pods, crushed
• 2 leaves bay leaves
• 2 tablespoons tomato paste
• 1 cup water
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Cut the chicken thighs into 1-inch pieces and set aside.

Step 2

In a bowl, combine the white vinegar with ground cumin, coriander, turmeric, cayenne pepper, paprika, salt, and black pepper. Add the chicken pieces and marinate for at least 30 minutes.

Step 3

Heat the coconut oil in a large pot or Dutch oven over medium heat.

Step 4

Add the onions and sauté until golden brown, about 8-10 minutes.

Step 5

Stir in the ginger and garlic, cooking for an additional 2 minutes until fragrant.

Step 6

Add the cinnamon stick, crushed cardamom pods, and bay leaves, stirring to combine.

Step 7

Add the marinated chicken along with the marinade to the pot and cook until the chicken is browned on all sides, about 10 minutes.

Step 8

Stir in the tomato paste and water, bring to a simmer, and cover the pot.

Step 9

Reduce the heat to low and let it cook for 40 minutes, or until the chicken is fully cooked and tender.

Step 10

Remove the cinnamon stick and bay leaves before serving.

Step 11

Garnish with fresh cilantro and serve hot.

Nutrition Facts

Serving size	(1742.0g)

Amount per serving	% Daily Value*
Calories	2429.0

Total Fat 131.6g	0%
Saturated Fat 50.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1134.0mg	0%
Sodium 3195.6mg	0%
Total Carbohydrate 57.5g	0%
Dietary Fiber 15.7g	0%
Total Sugars 19.3g
Protein 245.8g	0%

Vitamin D 0IU	0%
Calcium 408.5mg	0%
Iron 18.5mg	0%
Potassium 3601.6mg	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: 49.4%

Protein: 41.0%

Carbs: 9.6%