Paleo Coconut Curry Chicken

Indulge in the bold and creamy flavors of Paleo Coconut Curry Chicken, a wholesome and satisfying dish that’s perfect for weeknight dinners or meal prep. This one-skillet recipe features tender, bite-sized pieces of chicken simmered in a velvety coconut milk sauce infused with fragrant curry powder, fresh ginger, and garlic. Brightly colored veggies like red bell pepper and zucchini not only add vibrant flavors but also boost the nutritional goodness. Made with simple, paleo-friendly ingredients like coconut oil and fresh herbs, this nutrient-packed meal comes together in just 45 minutes. Garnish with fresh cilantro and serve with a wedge of lime for a citrusy zing that ties all the flavors together. Healthy, flavorful, and gluten-free, this paleo recipe is a must-try for curry lovers!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 1 medium Red bell pepper, sliced
• 3 cloves Garlic cloves, minced
• 1 inch piece Fresh ginger, grated
• 2 tablespoons Curry powder
• 1 can (13.5 oz) Coconut milk, full-fat
• 1 cup Chicken broth
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 1 medium Zucchini, sliced
• 0.25 cup Fresh cilantro, chopped
• 1 whole Lime, cut into wedges

Directions

Step 1

Cut the chicken breasts into bite-sized pieces. Set aside.

Step 2

In a large skillet, heat coconut oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.

Step 3

Add the sliced bell pepper, minced garlic, and grated ginger to the skillet. Sauté for an additional 2 minutes until the vegetables begin to soften and are fragrant.

Step 4

Add the curry powder to the pan, stirring continuously for about 1 minute to release the spices' aroma.

Step 5

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

Step 6

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

Step 7

Bring the mixture to a simmer and cook for 15-20 minutes or until the chicken is fully cooked and tender, stirring occasionally.

Step 8

Add the sliced zucchini to the skillet and cook for another 5 minutes, or until the zucchini is just tender but not mushy.

Step 9

Remove the skillet from heat and stir in the chopped cilantro.

Step 10

Serve the coconut curry chicken with lime wedges on the side for squeezing over each serving.

Nutrition Facts

Serving size	(1235.8g)

Amount per serving	% Daily Value*
Calories	1073.8

Total Fat 49.1g	0%
Saturated Fat 32.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 295.8mg	0%
Sodium 7261.1mg	0%
Total Carbohydrate 40.5g	0%
Dietary Fiber 11.4g	0%
Total Sugars 16.8g
Protein 119.0g	0%

Vitamin D 3.5IU	0%
Calcium 192.4mg	0%
Iron 17.0mg	0%
Potassium 2346.3mg	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: 40.9%

Protein: 44.1%

Carbs: 15.0%