Paleo Dairy Free Chicken Curry

Total time50 min

Prep time15 min

Cook time35 min

Golden-seared chicken thighs simmer in a rich, spiced tomato sauce built on coconut milk, with garlic, fresh ginger, and a warm blend of cumin, coriander, garam masala, and turmeric giving it real depth. The sauce reduces slowly until it clings to the spoon, coating every piece of chicken in that deep, brick-red color you want from a proper curry. A hit of cayenne brings the heat, while a touch of sugar balances the acidity from the tomatoes. Finished with fresh cilantro, this one comes together in a single skillet with minimal cleanup and maximum flavor payoff. It's a satisfying, whole-food dinner that fits neatly into a Paleo kitchen, whether you ladle it over cauliflower rice or eat it straight from the bowl.

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Ingredients

4 servings

1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
Kroger Boneless Skinless Chicken Thighs Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs
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1 tsp salt
½ tsp black pepper
2 tbsp coconut oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
2 tsp ground cumin
2 tsp ground coriander
1.5 tsp garam masala
1 tsp ground turmeric
½ tsp cayenne pepper
1 can (13.5 oz) full-fat coconut milk
½ cup water
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 tbsp fresh cilantro, roughly chopped (optional)
cooked basmati rice or naan, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Season the chicken pieces evenly with the salt and black pepper.
2
Heat the coconut oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and sear, undisturbed, for 3–4 minutes until the undersides are golden brown. Flip and sear the other side for 2 minutes, then transfer the chicken to a plate — it will not be cooked through at this point.

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