Paleo Creamy Chicken Curry

Indulge in the rich, soul-warming flavors of Paleo Creamy Chicken Curry, a wholesome dish that’s both comforting and healthy. This recipe combines tender bites of boneless chicken thighs with the creaminess of coconut milk, infused with aromatic spices like curry, cumin, and coriander for a flavor-packed, dairy-free experience. Sweet potatoes add a natural sweetness, while garlic, ginger, and onions deliver a fragrant depth to the sauce. Finished with a vibrant garnish of fresh cilantro and a splash of lime, this paleo-friendly curry is perfect for those seeking a gluten-free, dairy-free meal that’s ready in under an hour. Serve it up with cauliflower rice or enjoy it on its own for a nourishing, one-pan masterpiece bursting with flavor! Perfect for weeknight dinners or meal prepping, this creamy chicken curry will quickly become a family favorite.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound boneless chicken thighs
• 2 tablespoons coconut oil
• 1 large yellow onion
• 3 large garlic cloves
• 1 inch fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 cup coconut milk
• 1 cup chicken broth
• 1 medium sweet potato
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro
• 1 medium lime

Directions

Step 1

Chop the boneless chicken thighs into bite-sized pieces.

Step 2

Peel and thinly slice the onion. Mince the garlic cloves and grate the fresh ginger.

Step 3

Peel and cut the sweet potato into small cubes.

Step 4

Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 5

Add the remaining tablespoon of coconut oil to the same skillet. Add the sliced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion is translucent and the mixture is fragrant.

Step 6

Stir in the curry powder, cumin powder, and coriander powder, and cook for an additional minute to toast the spices.

Step 7

Pour in the coconut milk and chicken broth, stirring well to combine with the spices. Bring the mixture to a gentle simmer.

Step 8

Add the cubed sweet potato to the skillet. Cook for 15-20 minutes, or until the sweet potatoes are tender.

Step 9

Return the browned chicken to the skillet, stirring to coat with the sauce. Simmer for another 5-7 minutes, ensuring the chicken is cooked through.

Step 10

Season the curry with sea salt and black pepper to taste.

Step 11

Garnish the curry with freshly chopped cilantro and a squeeze of lime juice before serving.

Nutrition Facts

Serving size	(1368.3g)

Amount per serving	% Daily Value*
Calories	1385.4

Total Fat 80.3g	0%
Saturated Fat 37.0g	0%
Polyunsaturated Fat 2.2g
Cholesterol 397.0mg	0%
Sodium 7562.9mg	0%
Total Carbohydrate 75.9g	0%
Dietary Fiber 9.7g	0%
Total Sugars 32.2g
Protein 100.0g	0%

Vitamin D 0IU	0%
Calcium 252.6mg	0%
Iron 18.2mg	0%
Potassium 2110.4mg	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: 50.7%

Protein: 28.0%

Carbs: 21.3%