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  • Allison E. Bruce

Paleo Coconut Chicken Curry--Recipe of the month


-One package of chicken (you can use breasts or thighs if you prefer dark meat). Make sure you check the label on the chicken. Chicken should be free range and antibiotic free

-One can of coconut milk (full fat)

-Carrots, onion, and mushrooms (pictured below is 6 small carrots, one package of mushrooms, and one full onion. You can add as much as you like).

-One can of tomato paste

-Curry seasoning (or paste). Season to preference

-Fresh ginger (peal and use garlic press if you have one)

-Salt, pepper, garlic

-Red chilli (optional--I put them in everything)

-Green onions for garnish


-Chop veggies and cook in olive oil on high heat until your onions become translucent and carrots are soft

-Dice chicken and toss into veggies. Cook until chicken is no longer pink

-Add ginger

-Add red chili if you like

-Combine coconut milk, curry powder or paste, salt, pepper, garlic and then add sauce mixture to pan--if you want a less thick sauce you can add veggie stock to reduce thickness

-Cook for 30 minutes on stove top

-Garnish with green onions

**serve over cauliflower rice, zoodles (zucchini noodles), or kelp noodles

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