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    Paleo Indian Chicken Curry

    Jan 18, 2017

    Ok, I am totally obsessed with this curry—well pretty much any Indian curry.  Indian curry is ultimate comfort food to me!

    But, I have always been skeptical of trying to make it on my own—I mean for starters, try googling curry and you get like a million different answers for how to make it.  So, I did a lot of research and then ultimately just started playing in the kitchen, which is ultimately my favorite form of research.  It took a few tries, but I am SO happy with this end result!

    I wanted to create a curry recipe that was simple, something anyone could make without having to get a lot of specialty items, so here you have it!  And, I highly recommend making triple or more of the spices, portioning it out into individual little bowls and then storing in a small mason jar or sealable bag—that way, you can just take out the pre-measured spices and mix and dinner is done!

    I served this with cauliflower rice, but if regular white rice is something you include in your diet occasionally, I am sure it would be extra delicious! This recipe is squeaky clean healthy but absolutely scrumptious!

    Paleo Indian Chicken Curry


    • 1 tbsp curry powder
    • 1 tsp ginger
    • 1 tsp cumin
    • 1 tsp paprika
    • 1/2 cayenne
    • 1/2 turmeric
    • 1/4 tsp cardamom
    • 1/4 tsp cinnamon
    • 2 tsp salt
    • about 20 hand twists, fresh cracked pepper
    • 1 (13.6 oz) can full-fat, unsweetened coconut milk
    • 3 cloves garlic, crushed
    • 3 lbs boneless, skinless chicken thighs
    • 4 tbsp butter, ghee or olive oil
    • serve over cauliflower rice
    • garnish with pomegranate seeds and fresh basil (don’t forget that!)


    • Mix together all the spices and place in a large mixing bowl.  Add in the coconut milk and stir until you have created your marinade.
    • Cut the chicken into bite sized pieces and then add to the coconut milk curry mixture, stirring so that all the chicken pieces are coated.  Cover and refrigerate for 4-24 hours.
    • Warm a very large skillet to medium heat.  Melt you fat in the pan and warm.
    • Add the chicken without sitting for a few minutes so that one side can brown a bit.  Flip and allow the other side of the chicken to brown a bit—this is not necessary but I love the texture.  Stir and simmer for 10-15 minutes or until the chicken is completely cooked.
    • Serve over cauliflower rice and garnish with pomegranate seeds and fresh basil.

    Make Ahead/Freezer Option

    • As this might become one of your go to favorite weeknight dinners, I highly recommend either measuring out the curry mix and placing in a jar (I did this with 3 extra mixings) or make the entire dish without cooking and freeze it in a ziplock freezer bag.

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