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Whole30 Coconut Paleo Chicken Curry

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 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 People
Author Taylor

Ingredients

  • 2 Tbsp Coconut oil, divided
  • 1 1/2 Lbs Boneless skinless chicken thighs
  • 1 Red pepper, thinly sliced
  • 1/2 Cup Onion, diced
  • 1/2 Tbsp Fresh garlic, minced
  • 1/2 Tbsp Fresh ginger, minced
  • 4 tsp Yellow curry powder
  • 2 tsp Turmeric
  • 1 tsp Ground cumin
  • 1 tsp Garam masala
  • 1 tsp Salt
  • 1 1/2 Cups Crushed tomatoes
  • 1 Can Full fat coconut milk (14 oz)
  • 1/2 Cup Cilantro, 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.
  • Serve with rice of choice and DEVOUR!