Red Meat Allergy Friendly Paleo Massaman Chicken Curry
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Learn more →Ingredients
4 servings
For the curry
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 1 tbsp coconut oil
- 3 tbsp massaman curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 lb yukon gold potatoes, cut into 1-inch chunks
- 1 medium yellow onion, cut into 1-inch wedges
- 2 tbsp coconut aminos
- 1 tbsp tamarind paste
- 1 tbsp coconut sugar
- 2 dried bay leaves
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- ½ cup raw cashews
- 1 tbsp fresh lime juice
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For serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the salt and pepper.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. Pour off all but about 1 tablespoon of fat from the pot.
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