Warm Hearth Paleo Curry (Printable)
Hearty curry with chicken, colorful vegetables, and warming spices simmered in coconut sauce for a nourishing meal.
# List of ingredients:
→ Proteins
01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 large onion, diced
03 - 2 medium carrots, sliced
04 - 1 red bell pepper, chopped
05 - 1 medium zucchini, diced
06 - 2 cups cauliflower florets
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
→ Spices & Seasonings
09 - 2 tbsp paleo-friendly curry powder
10 - 1 tsp ground turmeric
11 - ½ tsp ground cumin
12 - ¼ tsp cayenne pepper (optional)
13 - 1½ tsp sea salt
14 - ½ tsp black pepper
→ Liquids
15 - 1 can (13.5 fl oz) full-fat coconut milk
16 - 1 cup chicken broth, unsalted, paleo-friendly
17 - 2 tbsp coconut oil
→ Garnish
18 - Fresh cilantro leaves, chopped
19 - Lime wedges
# Steps:
01 - Warm coconut oil in a large pot or Dutch oven over medium heat.
02 - Add diced onion and cook for 3 to 4 minutes until softened.
03 - Incorporate minced garlic and grated ginger; sauté for 1 minute until fragrant.
04 - Add chicken pieces and cook for 5 minutes, stirring occasionally, until lightly browned.
05 - Sprinkle curry powder, turmeric, cumin, and cayenne over the chicken and onions; stir to evenly coat.
06 - Add carrots, red bell pepper, zucchini, and cauliflower; cook for 3 to 4 minutes, stirring occasionally.
07 - Pour in coconut milk and chicken broth; season with sea salt and black pepper.
08 - Bring mixture to a gentle boil, reduce heat to low, cover, and simmer for 20 to 25 minutes until vegetables are tender and chicken is cooked through.
09 - Taste and modify salt or spice levels as desired.
10 - Dish out hot, garnished with chopped cilantro and lime wedges.
# Expert Advice:
01 -
- It's ready in under an hour, which means weeknight dinners that feel like you actually tried.
- The chicken stays so tender it practically melts, and the vegetables keep just enough texture to feel fresh.
- It's naturally paleo-friendly without tasting like you're restricting yourself.
02 -
- Don't skip the minute of sautéing the spices after you add them; that blooming transforms them from dusty to alive.
- Chicken thighs forgive you in ways breast meat won't; they're nearly impossible to overcook, which is why they're your friend here.
03 -
- Full-fat coconut milk that separates is actually ideal; stir it in and let that richness coat everything.
- If your curry tastes flat after cooking, it's usually not more spice you need, it's lime juice or salt to brighten it all up.