Paleo Indian Chicken Curry

Dive into the rich and aromatic flavors of this Paleo Indian Chicken Curry, a wholesome and gluten-free twist on a classic favorite! Tender, bite-sized chicken thighs are simmered in a luscious coconut milk-based sauce infused with fragrant cumin seeds, warming garam masala, and a hint of cayenne for a gentle kick. This paleo-friendly curry swaps traditional dairy with creamy coconut milk while staying true to its roots with a vibrant blend of spices, fresh ginger, and garlic. Perfectly complemented by juicy tomatoes and topped with fresh cilantro, this one-pot wonder is ready in under an hour, making it ideal for weeknight dinners or meal prep. Serve it with lime wedges for a zesty finish, and enjoy a hearty, flavor-packed meal that’s sure to please!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 1 large yellow onion
• 1 inch piece ginger
• 4 garlic cloves
• 2 medium tomatoes
• 1 cup coconut milk
• 1 cup water
• 1 teaspoon cumin seeds
• 1 tablespoon coriander powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.25 cup fresh cilantro
• 1 lime

Directions

Step 1

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

Step 2

Thinly slice the yellow onion. Peel and finely grate the ginger. Mince the garlic cloves. Chop the tomatoes and cilantro leaves. Cut the lime into wedges.

Step 3

In a large, deep skillet or saucepan, heat the coconut oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 4

Add the sliced onion to the skillet and sauté until the onions turn golden brown, about 5-7 minutes.

Step 5

Stir in the ginger and garlic, cooking for an additional 1-2 minutes until aromatic.

Step 6

Add the chopped tomatoes, coriander powder, turmeric, garam masala, cayenne pepper, and salt to the skillet. Cook the mixture for 5 minutes, stirring frequently until the tomatoes soften and the spices are well incorporated.

Step 7

Increase the heat to medium-high and add the chicken pieces to the skillet. Sauté the chicken for about 5 minutes until it is lightly browned on all sides.

Step 8

Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet.

Step 9

Simmer the curry for 20-25 minutes until the chicken is cooked through and tender, stirring occasionally.

Step 10

Taste and adjust seasoning if needed.

Step 11

Garnish with chopped fresh cilantro and serve the curry hot with lime wedges on the side.

Nutrition Facts

Serving size	(1472.3g)

Amount per serving	% Daily Value*
Calories	1487.4

Total Fat 81.6g	0%
Saturated Fat 37.3g	0%
Polyunsaturated Fat 0.7g
Cholesterol 567.0mg	0%
Sodium 2842.6mg	0%
Total Carbohydrate 65.8g	0%
Dietary Fiber 12.0g	0%
Total Sugars 31.2g
Protein 124.9g	0%

Vitamin D 31.8IU	0%
Calcium 272.8mg	0%
Iron 11.5mg	0%
Potassium 2465.7mg	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: 49.1%

Protein: 33.4%

Carbs: 17.6%