Whole30 Coconut Paleo Chicken Curry Recipe

Recipe By Slurrp

This Whole30 Coconut Paleo Chicken Curry is a flavorful and comforting dish that is perfect for a healthy and satisfying meal. Made with tender chicken, creamy coconut milk, and a blend of aromatic spices, this curry is packed with flavor and nutrients. It is also paleo and Whole30 compliant, making it a great option for those following a specific diet. Serve this delicious curry over cauliflower rice or with a side of roasted vegetables for a complete and satisfying meal.

4.1
29 Rating -
Rate
Non Vegdiet
40minstotal
5minsPrep
35minsCook
40m.total
5m.Prep
35m.Cook
Whole30 Coconut Paleo Chicken Curry
plan
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ingredients serve

Ingredients for Whole30 Coconut Paleo Chicken Curry Recipe

  • 1/4 pound Boneless, Skinless Chicken Breasts, Cut Into Bite Sized Pieces
  • 0.33 tablespoon Coconut Oil
  • 0.17 Medium Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.17 tablespoon Fresh Ginger, Grated
  • 0.33 tablespoon Curry Powder
  • 0.17 can Full Fat Coconut Milk
  • 0.17 cup Chicken Broth
  • 0.17 Juice Lime
  • As required Salt And Pepper, To Taste
  • as needed Fresh Cilantro, For Garnish

Directions: Whole30 Coconut Paleo Chicken Curry Recipe

Cooking Directions

  • STEP 1.In a large skillet, heat coconut oil over medium heat. Add onions and cook until softened.
  • STEP 2.Add garlic, ginger, and curry powder to the skillet and cook for another minute.
  • STEP 3.Add chicken pieces to the skillet and cook until browned on all sides.
  • STEP 4.Pour in coconut milk and chicken broth. Bring to a simmer and let cook for 15-20 minutes, or until chicken is cooked through.
  • STEP 5.Stir in lime juice and season with salt and pepper to taste.
  • STEP 6.Serve the chicken curry over cauliflower rice or with a side of roasted vegetables.
  • STEP 7.Garnish with fresh cilantro and enjoy!

Cooking Tips

  • For extra heat, add a pinch of cayenne pepper or red pepper flakes.
  • If you prefer a thicker curry, mix 1 tablespoon of arrowroot powder with 2 tablespoons of water and stir it into the curry during the last few minutes of cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a skillet over medium heat until warmed through.
  • Serve the chicken curry over cauliflower rice or with a side of roasted vegetables for a complete meal.
Nutrition
value
268
calories per serving
19 g Fat22 g Protein3 g Carbs3 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    22g
  • Carbs
    3g
  • Fiber
    3g

MacroNutrients

  • Carbs
    3g
  • Protein
    22g
  • Fiber
    3g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    56mg
  • Iron
    3mg
  • Vitamin A
    907mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    34mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    17mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    58mg
  • Manganese
    < 1mg
  • Phosphorus
    241mg
  • Selenium
    22mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp