This Whole30 Coconut Paleo Chicken Curry is an easy weeknight dinner with bold, Indian flavor. Simple to make, great for meal prep and healthy too!
Course Dinner
Cuisine American
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Total Time 40 minutesminutes
Servings 6People
Author FoodFaithFitness
Ingredients
2TbspCoconut oil, divided
1 1/2LbsBoneless skinless chicken thighs
1Red pepper,thinly sliced
1/2CupOnion,diced
1/2Tbsp Fresh garlic,minced
1/2TbspFresh ginger,minced
4tspYellow curry powder
2tspTurmeric
1tspGround cumin
1tspGaram masala
1tspSalt
1 1/2CupsCrushed tomatoes
1CanFull fat coconut milk(14 oz)
1/2CupCilantro,minced
Rice or cauliflower rice,for serving
Instructions
Heat 1 tbsp of the coconut oil in a large, high-sided frying pan on medium/high heat. Add in the chicken thighs and cook for 1-2 minutes per side until seared and golden brown, then transfer to a plate.
Add the remaining oil and turn the heat to medium. Add the red pepper, onion, garlic, ginger, curry powder, turmeric and garam masala and cook until the veggies begin to soften, about 5 minutes.
Add in the rest of the ingredients, up to the cilantro, and bring to a boil. Boil 3 minutes then cover, reduce the heat to low and simmer for 10 minutes. Uncover, and simmer another 5-10 minutes until the sauce is slightly thickened.
Remove the chicken to a cutting board and shred with two forks, then stir it back into the curry along with the cilantro.