Paleo Classic Coconut Chicken Curry

Total time50 min

Prep time15 min

Cook time35 min

4.9

(21)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
1 tsp kosher salt
½ tsp black pepper
2 tbsp neutral oil (such as avocado or canola oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
1 ½ tbsp curry powder
1 tsp ground cumin
½ tsp ground turmeric
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes
1 can (13.5 oz) full-fat coconut milk
1 tsp fish sauce
1 tsp sugar
Chef's tip
Use the same amount. Coconut sugar has a mild caramel flavor, and baked goods come out a little darker and slightly less sweet.

For serving

2 cups jasmine rice, cooked, for serving
Can be omitted
jasmine rice
¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Season the chicken pieces all over with the salt and black pepper. Heat the oil in a large deep skillet or Dutch oven over medium-high heat until shimmering.
2
Add the chicken in a single layer and sear undisturbed for 3–4 minutes, until the underside is golden and releases easily from the pan. Flip and sear the second side for 2 minutes more, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!