Paleo coconut curry chicken {paleo, vegan, gf, df, healthy}

Ever since I was little I have always loved Indian food. The delicious spices they use in combination with the flavors makes it one of my favorite types of food. Every time I take a trip to New York City I always stop by my favorite Indian restaurant and order my favorite dish, curry chicken. I travel to the city about 2 times a year so when I do it’s always a treat for me to eat at the restaurant. Then, the other day I was thinking? Why only eat Indian food twice a year when I can easily enjoy it every week! And that is how today’s recipe was born.

This past week i’ve been hard at work in the kitchen adding spices, chopping onions, cooking chicken, and I am happy to say that today’s recipe is one of my favorites! If you are a lover of Indian food then you too will fall head over heels for this dish. It combines the perfect amount of spice with the sweetness of coconut to leave you feeling 100% happy.


Servings: 6

Ingredients

  • 2 lbs chicken breasts, skinless, boneless, cut into 1/2-inch pieces (make with tofu or favorite meat substitute for vegan version)
  • 1 tbsp salt
  • Pepper
  • 2 tbsp vegetable oil
  • 3 tbsp curry powder
  • 1/2 white onion, diced
  • 2 cloves garlic, crushed
  • 1 cup unsweetened coconut milk
  • 15 ounce can diced tomatoes
  • 8 ounce can tomato sauce
  • 1 tbsp coconut sugar

Directions

  1. Slice chicken up into 1/2 inch pieces, season with salt and pepper
  2. Mix curry powder & vegetable oil and add to a skillet on medium-high heat. Heat for 1 minute.
  3. Add onion and garlic and cook for 1 more minute
  4. Add chicken and toss to coat with curry mixture
  5. Reduce heat to medium, cook for 7-10 minutes or until chicken is no longer pink
  6. Add coconut milk, diced tomatoes, tomato sauce and coconut sugar to skillet, stir, cover, and simmer for 30-40 minutes stirring occasionally.
  7. Serve immediately over rice (optional), ENJOY ๐Ÿ™‚

Notes:

  1. Make this recipe vegan by using tofu or favorite meat substitute in place of chicken
  2. If there is too much liquid for you after simmering for the 30-40 minutes then cook for an additional 10-20 minutes or until the liquid to meat ratio is perfect for you
  3. Easily double this recipe to make for family gatherings- the perfect dish
  4. Store in an airtight container in the fridge for up to 1 week
  5. Reheat in the microwave or on the stovetop

Paleo coconut curry chicken

Easy to make & an allergy friendly dish that combines the perfect about of spice and flavor.
Paleo, vegan, gluten-free, dairy-free, healthy
Prep Time10 mins
Cook Time40 mins
Course: Dinner
Cuisine: Indian
Servings: 6 servings
Author: DIY Lifestyle

Equipment

  • Skillet

Ingredients

  • 2 lbs chicken breasts skinless, boneless, cut into 1/2-inch pieces (make with tofu or favorite meat substitute for vegan version)
  • 1 tbsp salt
  • 1 tsp pepper
  • 2 tbsp vegetable oil
  • 3 tbsp curry powder
  • 1/2 white onion diced
  • 2 cloves garlic crushed
  • 1 cup unsweetened coconut milk
  • 15 ounce can diced tomatoes
  • 8 ounce can tomato sauce
  • 1 tbsp coconut sugar

Instructions

  • Slice chicken up into 1/2 inch pieces, season with salt and pepperSlice chicken up into 1/2 inch pieces, season with salt and pepper
  • Mix curry powder & vegetable oil and add to a skillet on medium-high heat. Heat for 1 minute.Mix curry powder & vegetable oil and add to a skillet on medium-high heat. Heat for 1 minute.
  • Add onion and garlic and cook for 1 more minuteAdd onion and garlic and cook for 1 more minute
  • Add chicken and toss to coat with curry mixtureAdd chicken and toss to coat with curry mixture
  • Reduce heat to medium, cook for 7-10 minutes or until chicken is no longer pinkReduce heat to medium, cook for 7-10 minutes or until chicken is no longer pink
  • Add coconut milk, diced tomatoes, tomato sauce and coconut sugar to skillet, stir, cover, and simmer for 30-40 minutes stirring occasionally.Add coconut milk, diced tomatoes, tomato sauce and coconut sugar to skillet, stir, cover, and simmer for 30-40 minutes stirring occasionally.
  • Serve immediately over rice (optional), ENJOY :)Serve immediately over rice (optional), ENJOY ๐Ÿ™‚

Notes

  1. Make this recipe vegan by using tofu or favorite meat substitute in place of chicken
  2. If there is too much liquid for you after simmering for the 30-40 minutes then cook for an additional 10-20 minutes or until the liquid to meat ratio is perfect for you
  3. Easily double this recipe to make for family gatherings- the perfect dish
  4. Store in an airtight container in the fridge for up to 1 week
  5. Reheat in the microwave or on the stovetop

Today’s featured blogger

A huge shoutout to Another day with Julie for trying out one of the recipes from Wednesday’s blog post. Be sure to check out her blog and give her awesome content a read!

Want to be featured on my blog?

Recreate this recipe and tag @theresahealeyy on your instagram post/ story or tweet me a picture (@theresah28) of your creation to be featured on my blog. Or if you don’t have social media then send me a picture via email (my ‘contact’ tab). 

Thanks for reading today’s post and checking out my blog. Next blog post โ†’ Saturday! 

๐ป๐’ถ๐“‹๐‘’ ๐’ถ ๐‘”๐“‡๐‘’๐’ถ๐“‰ ๐’น๐’ถ๐“Ž!

These are my own pictures and recipe. If you use them on your website please credit my blog. If you don’t then I will ask you to remove them.

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