Shortcut Chicken Curry (paleo) (Edit recipe)

I have always enjoyed a good slow cooked curry. But often I find that I make it on weeknights when I just need to get dinner on the table. Sometimes I make rice and sometimes I don't. It all depends on if our son requests it. I like it both ways.

You can use chicken breasts or thighs whichever you have or prefer. But, I do like the boneless skinless chicken meat for this recipe.

This version has far less curry powder than most. I use some turmeric to still give the color and health benefits but not all of the spice as true curry. If you are not intolerant to the chili powder and cumin then you can use all curry powder for a more intense flavor.

15 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	367
Fat:	25 g
Carbohydrates:	4 g
Protein:	7 g
Cholesterol:	21 g
Sodium:	645 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by Aloha Healthy Eats

Serves: 4

Ingredients

3 pieces Boneless Skinless Chicken Breasts, Diced
2 Tbsp Extra Virgin Olive Oil
.5 whole Red Onion, Diced
2 pieces Carrots, Diced
1 head Broccoli, Cut into florets
.25 head Cauliflower, Cut into florets
14 fl oz Coconut Milk, Full fat
.75 cup Chicken Broth
1 Tbsp Curry Powder
1 Tbsp Turmeric
1 tsp Paprika
1 tsp Sea Salt
.5 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

On medium-high heat in a Dutch oven cook the chicken for 7-8 minutes. Stir periodically and cook until done.
Add the vegetables and cook 5 minutes. Stir periodically.
You can add the milk, broth, and seasonings into the pan directly or mix them up in a bowl first. It does not matter and won't affect the end result. Add to the pan and stir well. Let everything cook for 5 minutes over medium heat.

Notes

One thing I love most about dishes like this is the versatility. This is my standard and go-to ingredient list, but I have been known to add celery, bell peppers, zucchini, peas, and sugar snap peas. Have fun and use what is in your refrigerator and what vegetables you prefer.