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!
PIN Whole30 Coconut Paleo Chicken Curry
Mr. FFF and I were talking the other day and both agreed that we could actually LIVE off of curry.
His favorite is the vegan pumpkin curry and my favorite is either THIS one OR vegan coconut sweet potato curry. It just depends if you’re feeling vegan or carnivorous, you know?
But really, we love all the curry on the blog. Crockpot Thai peanut butter chicken curry, Slow cooker mango chicken curry or this more traditional Indian curry, we don’t complain.
Why You Will LOVE This Recipe
- If there’s something I could eat ALL. THE. TIME, it’s got to be curry. I love the spices, I love the heat, I love the textures, colors, and flavors that make it the deliciousness it us!
- I love that with curry you can be creative and kind of make it your own — there’s not just one type of curry to enjoy. As I’ve already mentioned, my blog is LOADED with a wide variety of curries to please everyone, like Slow Cooker Jerk Chicken Curry and MANY more.
- You can make it any number of ways (stove top, Crock Pot, etc) and make any number of adjustments to cater to your dietary needs
- 2 tbsp coconut oil, divided
- 1 1/2 lb 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
- Heat 1 tablespoon 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 and shred with two forks on a cutting board, then stir it back into the curry along with the cilantro.
- Serve with rice of choice and DEVOUR!
So, Mr. FFF can’t have dairy, so I need to be mindful of that when cooking for him. It’s actually not difficult at all to come up with ways to make food delicious and leave dairy products out of the equation. In this whole30 curry recipe, I’ve made it Mr. FFF friendly by swapping out a couple of ingredients for a dairy-free option, just like in my coconut curry soup:
Heavy Cream: Many curries and sauces use heavy whipping cream to add that richness. Thankfully, full-fat coconut milk will do the same thing while also adding that creamy coconut flavor that brings life to this curry!
Butter: Instead of frying up your protein and veggies in butter, coconut oil is a great alternative
Spice, Spice Baby
DID YOU KNOW that many spices not only add flavor to dishes we cook, but they can also be beneficial to our health and well-being? It’s a win-win situation! Here is some more info on how these spices can benefit you:
- Yellow Curry Powder: It is a cancer-fighting, inflammation-reducing, digestion-aiding spice that tastes DELISH!
- Turmeric: It has anti-inflammatory, anti-microbial, and antioxidant properties and may be beneficial in improving the health of your skin.
- Ground Cumin: It is a rich source of iron and aids in healthy digestion.
- Garam Masala: This Indian spice has been known to lower cholesterol and blood sugar levels, and is also anti-inflammatory!
Can you freeze Curry?
If you’ve made up a big pot of curry and can’t finish it all, freezing curry is a great option! All you need to do is put it in an airtight container and store it in the freezer for up to 3 months. Curry freezes and thaws very well so it is a fabulous freezer meal to have for those busy days!
Other Healthy Curry Recipes
Instant Pot Tahini Cashew Curry
Thai Pineapple Paleo Chicken Curry
Whole30 Coconut Paleo Chicken Curry
- 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
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!
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 8 POINTS+: 7 OLD POINTS: 6
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