Paleo Recipes – Cavegirl Cuisine

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Easy Chicken Thigh Curry (paleo & dairy-free)

Easy Chicken Thigh Curry (paleo & dairy-free)

This Indian-inspired Easy Chicken Thigh Curry dish is chockful of aromatic spices simmered in a coconut milk-based sauce and would be perfect over riced cauliflower!

For this chicken curry, I chose to use chicken thighs. Not only are the thighs cost-effective, but they are actually my favorite part of the chicken. They just seem to keep their moistness and the dark meat is the best! <— LOL…OK, so if it isn’t your personal favorite, go ahead and sub in chicken breast.

This recipe can be served alone or would be great served over some riced cauliflower!

Some other Cavegirl Cuisine recipes you may enjoy:
Curried Venison and Pork Kebabs with Avocado Dipping Sauce
Curried Shrimp Cakes
Grilled Chicken with Strawberry Salsa

Easy Chicken Thigh Curry (paleo & dairy-free)

Check out one of Cavegirl Cuisine’s Pinterest boards for more CHICKEN RECIPES:

Chicken

 

 

Ingredients

  • • 1 tablespoon curry powder
  • • 2 teaspoons garam masala
  • • 1 teaspoon sea salt
  • • 1/2 teaspoon chili powder
  • • 1/2 teaspoon fennel seeds
  • • 2 pounds chicken thighs, cubed
  • • 1 large onion, diced
  • • 1 tablespoon ghee
  • • 1 jalapeño, seeded and small diced
  • • 1 medium turnip, peeled and small diced
  • • 1 teaspoon minced ginger
  • • 3-4 garlic cloves, minced
  • • 8 ounces chicken broth
  • • 1/4 cup coconut milk (the solid part at the top of the can)
  • • 2 tablespoons tomato paste
  • • 1/4 cup chopped fresh basil leaves + additional for garnish

Directions

  1. In a large bowl, mix the curry powder, garam masala, sea salt, chili powder, and fennel seeds. Add chicken. Toss the chicken around with the seasonings. I use my hands, but that part is optional!
  2. In a Dutch Oven or heavy-bottomed pot, heat the ghee over medium-high. Add the chicken, onion, jalapeño, and turnip. Cook for 10 minutes, stirring several times to make sure the chicken pieces are seared.
  3. Add the ginger, garlic, broth, coconut milk, and tomato paste. Stir to blend. Bring to a boil. Reduce and let simmer uncovered for 30 minutes.
  4. In the last 5 minutes of cooking, add the chopped basil. Serve in bowls and garnish with additional chopped basil.
  5. Enjoy!

Ingredients

  • 1 tablespoon curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon sea salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon fennel seeds
  • 2 pounds chicken thighs, cubed
  • 1 large onion, diced
  • 1 tablespoon ghee
  • 1 jalapeño, seeded and small diced
  • 1 medium turnip, peeled and small diced
  • 1 teaspoon minced ginger
  • 3-4 garlic cloves, minced
  • 8 ounces chicken broth
  • 1/4 cup coconut milk (the solid part at the top of the can)
  • 2 tablespoons tomato paste
  • 1/4 cup chopped fresh basil leaves + additional for garnish

Directions

  1. In a large bowl, mix the curry powder, garam masala, sea salt, chili powder, and fennel seeds. Add chicken. Toss the chicken around with the seasonings. I use my hands, but that part is optional!
  2. In a Dutch Oven or heavy-bottomed pot, heat the ghee over medium-high. Add the chicken, onion, jalapeño, and turnip. Cook for 10 minutes, stirring several times to make sure the chicken pieces are seared.
  3. Add the ginger, garlic, broth, coconut milk, and tomato paste. Stir to blend. Bring to a boil. Reduce and let simmer uncovered for 30 minutes.
  4. In the last 5 minutes of cooking, add the chopped basil. Serve in bowls and garnish with additional chopped basil.
  5. Enjoy!
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