Paleo Coconut Chicken Curry

October 24, 2013 by Leanne Vogel November 3, 2017

A healthy, paleo curry made with fresh coconut milk, chicken and an easy Indian spice mix. Lightly spicy with a slight hint of coconut.

Ingredients

Cinnamon Masala Spice Blend

• 3 dried red chilis
• 4 whole cloves
• 5 cardamom pods
• 4 pieces of cinnamon bark or 4 small cinnamon sticks
• 2 teaspoons coriander seeds
• 1 teaspoon poppyseeds

Curry

• 2 yellow onions, sliced thin
• 1 tablespoon coconut oil
• 2 cloves fresh garlic, minced
• 1 teaspoon minced fresh ginger
• 3 skinless, boneless chicken breasts, cubed
• 2 cups homemade coconut milk
• ¼ teaspoon sea salt
• 10 raw cashews, ground or 1½ tablespoons almond flour

Toppings

• Chopped fresh mint, to taste
• Chopped or whole, raw cashews

 

Instructions

1. Add masala ingredients to a cast iron pan. Toast on medium-high for 4-5 minutes, rotating frequently. When aroma begins to release, remove from the pan and allow to cool before grinding in your spice grinder or coffee grinder. Set aside.
2. In the same cast iron, add onions, oil, garlic and ginger. Saute on medium-high heat for 5 minutes.
3. Add chicken and cook 2-3 minutes per side.
4. Add coconut milk, salt and masala mixture. Bring to a boil, reduce heat to low, and cook for 10 minutes, rotating every couple of minutes.
5. When 1 minute is left on the timer, stir in the ground cashews to help thicken up the curry.
6. Serve immediately, on a bed of cauliflower rice and top with extra cashews and fresh mint. The fresh mint is SO nice in this. I highly recommend not skipping out on it.

Notes

Spice blend: if you do not have the spices listed, or a grinder, feel free to use 2 tablespoons of garam masala mixture in place of the cinnamon masala.

Vegan option: I bet that this curry would be phenomenal with chickpeas instead of chicken. Simply use 4 cups cooked chickpeas in place of chicken in this recipe.

Nutrition Information Per Serving