Snowy Day Paleo Curry (Printable)

A hearty mix of chicken, vegetables, and spices providing nourishing comfort for chilly days.

# List of ingredients:

→ Proteins

01 - 1.32 pounds boneless, skinless chicken thighs, cut into bite-size pieces

→ Vegetables

02 - 2 tablespoons coconut oil
03 - 1 large onion, diced
04 - 3 garlic cloves, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 medium carrots, sliced
07 - 1 red bell pepper, sliced
08 - 7 ounces cauliflower florets
09 - 3.5 ounces baby spinach

→ Spices & Seasonings

10 - 1 tablespoon curry powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground coriander
13 - 1/2 teaspoon turmeric
14 - 1/2 teaspoon chili flakes (optional)
15 - 1 teaspoon sea salt
16 - 1/2 teaspoon black pepper

→ Liquids

17 - 13.5 fluid ounces full-fat coconut milk (1 can)
18 - 6.7 fluid ounces unsalted chicken broth

→ Garnish

19 - Fresh cilantro, chopped
20 - Lime wedges

# Steps:

01 - Heat coconut oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add chicken pieces, season with sea salt and black pepper, then brown on all sides for about 5 minutes.
04 - Mix in curry powder, ground cumin, ground coriander, turmeric, and optional chili flakes. Stir continuously for 1 minute to toast the spices.
05 - Add sliced carrots, red bell pepper, and cauliflower florets. Stir well to evenly coat the vegetables with spices.
06 - Pour in coconut milk and chicken broth. Bring to a gentle simmer.
07 - Cover and cook for 20 minutes, stirring occasionally, until the chicken is cooked through and vegetables are tender.
08 - Add baby spinach and cook for an additional 2 to 3 minutes until wilted.
09 - Taste the curry and adjust seasoning with additional salt or spices as preferred.
10 - Serve hot, garnished with freshly chopped cilantro and a squeeze of lime wedges.

# Expert Advice:

01 -
  • It turns a pile of everyday vegetables into something that feels like a cozy escape without any fuss.
  • The spices bloom in coconut oil and fill your kitchen with the kind of smell that makes everyone wander in asking whats for dinner.
  • You can have it on the table in an hour, and it reheats beautifully the next day when youre too tired to cook.
02 -
  • Do not skip toasting the spices in the oil before adding the liquid, or the curry will taste flat and dull.
  • Use full fat coconut milk, the light version separates and does not create the creamy texture you want.
  • If the curry looks too thick after simmering, add a splash more broth instead of stirring it constantly.
03 -
  • Let the onions cook low and slow at the beginning, rushing them will make the whole curry taste harsh.
  • Always taste before serving and add a pinch more salt or a squeeze of lime, small adjustments make a big difference.
  • If you are making this ahead, undercook the vegetables slightly so they do not turn mushy when you reheat.

Go back