Paleo Coconut Chicken Curry
Paleo Coconut Chicken Curry has tender chicken pieces mixed with a creamy curry sauce that has a fresh lime and cilantro giving it a whole lot of flavor! Sure to be a crowd pleaser!
Paleo Coconut Chicken Curry is quickly becoming my all time favorite meal. The high-protein juicy chicken pieces and mixed with the perfect curry sauce that’s super creamy, a little spicy, and big in flavor. Curry, turmeric and cilantro make the sauce simply irresistible. From the golden color to the full flavor, every single bite will be amazing. The perfect golden color is mainly from my favorite Daily Turmeric Tonic from Further Food. A combination of turmeric, cardamom, ginger, black pepper, schisandra berry and a few more that give an amazing flavor AND great health benefits!
Grab your Daily Turmeric Tonic HERE and use coupon code “ANAANKENY10” to snag 10% off your order!
Making new recipes is one of my all time favorite things to do. And this Paleo Coconut Chicken Curry is one I’ve had fun experimenting with. A month ago I had never made a curry dish before. Yep, I just didn’t know what I was missing out on I guess! But, I was determined to try it! Typically what I’ll do is invite friends over for dinner and make a brand new recipe. Sorry guys, y’all are really just my guinea pigs when you come over to my house for dinner!
The first time I made Paleo Coconut Chicken Curry for friends it was good, but the sauce needed some improvements. The second time I made it for friends, I tweaked the sauce to perfection, but I had tried it using the slow cooker and shredding the chicken. That combination wasn’t my favorite. Not bad, just not mind blowing. So I went back to the chicken chunks and mixed it with the new and improved sauce. And that was just the ticket!
My favorite way to enjoy this meal is serving the curry chicken over cauliflower rice and lightly sautéed broccoli. And top it all with a little sprinkle of red sea salt and fresh lime. The red sea salt and the fresh lime mix with the flavors of the curry sauce and the sautéed broccoli and it’s seriously the most mouthwatering meal you can imagine. So when you make this for the next dinner party or heck, just for yourself, don’t skip the red sea salt and the fresh lime. You’ll thank me later.
- 2 lbs chicken breast, cut to bite size pieces
-
2
Tbsp
avocado oil
- 1 13.5 oz canned coconut milk, full fat
-
1/4
cup
cassava flour
- 1 lime, freshly squeezed
- 1 bunch cilantro, finely chopped
-
1 1/2
tsp
curry powder
- 1/2 tsp Daily Turmeric Tonic
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper
-
raw cashews
- lime slices
- red sea salt
-
In a large skillet over medium-high heat warm the avocado oil. Add the chicken chunks and let cook for 10-12 minutes. Turn chicken over and cook for another 10-12 minutes.
-
In a medium mixing bowl, combine the coconut milk, cassava flour, chopped cilantro, lime juice, curry powder, turmeric, sea salt and cayenne pepper. Stir together.
-
Once chicken is cooked through, pour the curry sauce over the chicken. Stir to coat all chicken chunks with sauce. Reduce the heat to medium and let cook for 5-8 minutes or until the sauce is hot and beginning to thicken.
-
Remove from heat and serve over cauliflower rice and sautéed broccoli.
Top with a small handful of raw cashews, a sprinkle of red sea salt and a fresh squeeze of lime.
PIN NOW TO MAKE LATER –>
MORE DINNER IDEAS:
Buffalo Ranch Chicken Sliders with Plantain Buns
