Paleo Coconut Chicken Curry

Warm up your dinner table with this flavorful Paleo Coconut Chicken Curry, a wholesome dish that’s brimming with bold spices and creamy coconut goodness. Tender chicken breast is simmered in a rich sauce made from coconut milk, curry powder, and aromatic ginger, garlic, and onion, creating a perfectly balanced blend of savory and slightly sweet flavors. Bursting with vibrant colors from sliced red bell peppers and garnished with fresh cilantro, this gluten-free and dairy-free recipe is the ultimate comfort food for paleo enthusiasts. Ready in just 45 minutes, it’s ideal for weeknight dinners and pairs beautifully with cauliflower rice for a nutrient-packed meal. Whether you’re craving a hearty curry or looking for clean eating inspiration, this Paleo Coconut Chicken Curry delivers big on taste and health!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 2 tablespoons coconut oil
• 1 medium, chopped onion
• 3 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 1 medium, sliced red bell pepper
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 400 ml canned coconut milk
• 200 ml chicken broth
• 2 tablespoons fresh lime juice
• 2 tablespoons, chopped fresh cilantro
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Cut the chicken breast into bite-sized pieces and set aside.

Step 2

In a large skillet or pot, heat the coconut oil over medium heat.

Step 3

Add the chopped onion and sauté for about 3-4 minutes until translucent.

Step 4

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

Step 5

Add the sliced red bell pepper and cook for 2-3 minutes until starting to soften.

Step 6

Sprinkle the curry powder, ground cumin, and ground coriander over the vegetables and stir well to coat.

Step 7

Add the chicken pieces to the skillet and season the mixture with sea salt and black pepper. Stir to combine.

Step 8

Pour in the coconut milk and chicken broth, stirring everything together.

Step 9

Bring the curry to a gentle simmer and cook for about 20 minutes, or until the chicken is cooked through and the sauce has thickened.

Step 10

Stir in the fresh lime juice, allowing the flavors to meld for a minute or two.

Step 11

Garnish with chopped fresh cilantro before serving.

Step 12

Serve the curry hot, optionally with cauliflower rice for a complete paleo meal.

Nutrition Facts

Serving size	(1486.4g)

Amount per serving	% Daily Value*
Calories	2067.9

Total Fat 144.8g	0%
Saturated Fat 113.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 430mg	0%
Sodium 8594.8mg	0%
Total Carbohydrate 57.4g	0%
Dietary Fiber 6.7g	0%
Total Sugars 24.7g
Protein 155.9g	0%

Vitamin D 0IU	0%
Calcium 255.3mg	0%
Iron 28.8mg	0%
Potassium 3372.5mg	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: 60.4%

Protein: 28.9%

Carbs: 10.6%