Paleo Dairy Free Chicken Curry
Total time50 min
Prep time15 min
Cook time35 min
4.8(10)
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Learn more āIngredients
4 servings
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1 tsp salt
- Ā½ 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
- Ā½ tsp cayenne pepper
- 1 can (13.5 oz) full-fat coconut milk
- Ā½ cup water
- 1 tsp sugar
Chef's tipUse 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)
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 3ā4 minutes until the undersides are golden brown. Flip and sear the other side for 2 minutes, then transfer the chicken to a plate ā it will not be cooked through at this point.
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