Paleo Spicy Chicken Curry

Dive into the bold and comforting flavors of this Paleo Spicy Chicken Curry, a hearty dish that’s as wholesome as it is satisfying. Made with tender, bite-sized pieces of chicken thighs simmered in a rich, aromatic sauce of coconut milk, diced tomatoes, and a medley of warm, anti-inflammatory spices like curry powder, turmeric, and ginger, this recipe is a perfect balance of spice and creaminess. With just 15 minutes of prep and 30 minutes of cooking, it's an easy one-pot meal that fits seamlessly into your Paleo lifestyle. Garnished with fresh cilantro and a splash of zesty lime juice, this curry is bursting with vibrant flavors and nutrients. Serve it over cauliflower rice or alongside steamed vegetables for a complete, grain-free dinner that will leave everyone asking for seconds! Perfect for meal prep, dinner parties, or weeknight meals, this Paleo curry is a must-try for spicy food lovers.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 1 yellow onion, finely chopped
• 4 cloves fresh garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 cup canned full-fat coconut milk
• 1 cup diced tomatoes, no added sugar
• 1 cup chicken broth
• 1 tablespoon curry powder
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cayenne pepper
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Heat the coconut oil in a large skillet or pot over medium heat.

Step 3

Add the chopped onion and sauté for 3-4 minutes until softened.

Step 4

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

Step 5

Add the curry powder, paprika, turmeric, cayenne pepper, sea salt, and black pepper to the skillet. Cook the spices for 1 minute to release their flavors.

Step 6

Add the diced tomatoes to the skillet and stir to combine with the spices. Cook for 3-4 minutes, allowing the mixture to thicken slightly.

Step 7

Pour in the coconut milk and chicken broth, stirring until the curry base is smooth.

Step 8

Add the chicken pieces to the skillet, ensuring they are fully submerged in the sauce.

Step 9

Bring the curry to a simmer, reduce the heat to low, and cover the skillet. Simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.

Step 10

Remove the skillet from the heat and stir in the fresh lime juice.

Step 11

Garnish the curry with chopped cilantro before serving.

Step 12

Serve the spicy chicken curry warm, optionally with a side of cauliflower rice or steamed vegetables for a complete Paleo-friendly meal.

Nutrition Facts

Serving size	(1413.8g)

Amount per serving	% Daily Value*
Calories	1918.2

Total Fat 137.3g	0%
Saturated Fat 87.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 567.0mg	0%
Sodium 4235.3mg	0%
Total Carbohydrate 47.8g	0%
Dietary Fiber 9.0g	0%
Total Sugars 20.4g
Protein 132.3g	0%

Vitamin D 31.8IU	0%
Calcium 236.1mg	0%
Iron 22.2mg	0%
Potassium 2892.1mg	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: 63.2%

Protein: 27.1%

Carbs: 9.8%