Paleo Potato and Chicken Curry

Dive into the comforting flavors of this Paleo Potato and Chicken Curry, a wholesome twist on a classic dish that’s both hearty and healthy. Perfectly seasoned with a blend of curry powder, cumin, coriander, and a touch of cayenne, this recipe features tender, bite-sized chicken thighs and creamy potatoes (sweet potatoes if you're adhering strictly to the Paleo diet). Simmered in a luscious coconut milk and chicken broth base, this curry is rich, aromatic, and packed with nourishing ingredients like garlic, ginger, and fresh lime juice. Ready in under an hour, it’s an ideal centerpiece for weeknight dinners or meal prep, offering a gluten-free, dairy-free, and Paleo-friendly option that doesn’t skimp on flavor. Top with fresh cilantro for a vibrant finishing touch and pair with a side of cauliflower rice or a simple green salad for a complete, satisfying meal!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 g chicken thighs, boneless and skinless
• 500 g potatoes (sweet potatoes for strict Paleo)
• 2 tbsp coconut oil
• 1 medium yellow onion, chopped
• 3 large garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp cayenne pepper
• 400 ml coconut milk
• 250 ml chicken broth
• 1 tsp sea salt
• 2 tbsp fresh cilantro, chopped
• 1 medium lime, juiced

Directions

Step 1

Begin by cutting the chicken thighs into bite-sized pieces. Peel and dice the potatoes into 1-inch cubes.

Step 2

In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and grated ginger to the pot, stirring continuously for about 1 minute until aromatic.

Step 4

Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper, allowing the spices to bloom for an additional minute.

Step 5

Add the chicken pieces to the pot, cooking until they are browned on all sides, approximately 5 minutes.

Step 6

Incorporate the diced potatoes into the pot, mixed well with the chicken and spices.

Step 7

Pour in the coconut milk and chicken broth, stirring to combine. Season with sea salt.

Step 8

Bring the mixture to a boil, then reduce the heat to low, allowing the curry to simmer for 25–30 minutes, or until the potatoes are tender and the chicken is cooked through.

Step 9

Remove the pot from heat and stir in the chopped cilantro and lime juice for a fresh burst of flavor.

Step 10

Serve the Paleo Potato and Chicken Curry hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1886.4g)

Amount per serving	% Daily Value*
Calories	1989.9

Total Fat 85.4g	0%
Saturated Fat 38.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 625mg	0%
Sodium 7786.5mg	0%
Total Carbohydrate 160.2g	0%
Dietary Fiber 19.2g	0%
Total Sugars 54.8g
Protein 144.5g	0%

Vitamin D 0IU	0%
Calcium 352.9mg	0%
Iron 19.8mg	0%
Potassium 3828.9mg	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: 38.7%

Protein: 29.1%

Carbs: 32.2%