Paleo Curry Chicken Thigh

Elevate your dinner routine with this Paleo Curry Chicken Thigh recipe—an irresistible fusion of bold spices and creamy coconut milk, perfect for those seeking a deliciously wholesome, paleo-friendly dish. Juicy, bone-in chicken thighs are seared to golden perfection before being simmered in a fragrant blend of curry powder, cumin, and coriander, complemented by aromatic garlic and ginger. The rich, velvety sauce made with full-fat coconut milk and chicken broth envelops each piece in decadent flavor. Finished with a vibrant garnish of fresh cilantro and a pop of zest from lime wedges, this one-pan wonder is both simple to prepare and packed with nutrients. Ideal for busy weeknights or cozy meals, this recipe is a satisfying blend of savory and aromatic flavors that pairs wonderfully with cauliflower rice or sautéed greens.

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

Step 1

Heat coconut oil in a large skillet over medium-high heat.

Step 2

Season chicken thighs with salt and black pepper.

Step 3

Place chicken thighs, skin-side down, in the skillet to sear until the skin is golden brown, about 5-7 minutes. Turn and cook for another 3 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add chopped onion and sauté until softened, approximately 5 minutes.

Step 5

Add minced garlic and ginger; cook for 1 minute until fragrant.

Step 6

Stir in curry powder, ground cumin, and ground coriander; cook spices for another minute to release their full flavors.

Step 7

Pour in the coconut milk and chicken broth, stirring to combine and scrape any browned bits from the bottom of the skillet.

Step 8

Return the chicken thighs to the skillet, skin-side up. Bring the mixture to a gentle simmer.

Step 9

Cover and cook for about 30 minutes, or until the chicken is cooked through and tender.

Step 10

Uncover the skillet and let the sauce reduce slightly if desired. Check seasoning and adjust with more salt or pepper if needed.

Step 11

Serve the chicken thighs with the sauce spooned over the top.

Step 12

Garnish with freshly chopped cilantro and serve with lime wedges on the side for an added citrus burst.

Nutrition Facts

Serving size	(1836.7g)

Amount per serving	% Daily Value*
Calories	3378.9

Total Fat 280.6g	0%
Saturated Fat 153.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 729mg	0%
Sodium 7808.5mg	0%
Total Carbohydrate 51.8g	0%
Dietary Fiber 15.3g	0%
Total Sugars 21.8g
Protein 178.3g	0%

Vitamin D 0IU	0%
Calcium 296.6mg	0%
Iron 33.5mg	0%
Potassium 3696.0mg	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: 73.3%

Protein: 20.7%

Carbs: 6.0%