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Easy Paleo Chicken Curry

Mouthwatering EASY paleo chicken curry in just 30 minutes! Bangalore paleo coconut curry is a favorite for the whole family, but it's naturally low carb and keto friendly, too.

Instructions

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 1 large Rotisserie chicken (or 2 small)
  • 1/4 cup Ghee
  • 4 ounces White onion (x2 or x3 if not counting carbs)
  • 2 cloves Garlic
  • 1 teaspoon Ground turmeric
  • 1 teaspoon Ground coriander
  • 1 teaspoon Ground cumin
  • 2 ounces Fresh cilantro
  • 8 ounces Green bell pepper (about 2 medium)
  • 13 1/2 ounces Full-fat coconut milk
  • 1 teaspoon Organic chicken bouillon (optional)
  • 1/2 teaspoon Sea salt
  • 1 tablespoon Lemon juice
US Customary - Metric
  1. Cut the rotisserie chicken apart into pieces. It should be so tender that the legs pull off . If not, then locate the joint where the leg joins the body and sever the tendons with a sharp knife. Set the legs in the serving dish. Locate the joint where the wings meet the body and cut the tendons, releasing the wings from the body. Stand the carcass up and with kitchen shears or a chef's knife, cut the back of the chicken from the carcass leaving the breast meat on the breast bone. Put the breast piece upside down on the cutting board and with your knife, give a good downward thrust between the chicken breasts, separating them into two halves. Place all of the chicken in the serving dish.

  2. Place a large skillet or dutch oven over medium heat. Slice the onions and the garlic. When the pan is hot, add the ghee (or oil) and onions. Sauté for 5-7 minutes until the onions are soft and beginning to brown. If you use more onions, it will take longer.

  3. While the onions are cooking, seed the peppers then roughly chop and add them to a blender.
  4. Roughly chop the cilantro and add it to the blender - stems and all. Add about 1/3 cup of coconut milk and pulse until the mixture resembles a chunky paste (not super chunky but not smooth and pureed).

  5. Add the spices and garlic to the pan and cook for 1 minute. Add the pepper/cilantro paste to the pan and cook for 3 minutes, stirring frequently.

  6. Add the coconut milk, bouillon and salt to the pan, stirring thoroughly.

  7. Put the chicken in the sauce and turn to coat with a pair of tongs. Cover and turn the heat to low, simmering gently for about 10 minutes.

  8. Now would be the time to start some rice or cauliflower rice.

  9. Uncover the curry, remove the chicken to the serving dish and add the lemon juice to the pan. Taste for seasoning and adjust. Pour sauce over the chicken and serve.

Recipe Notes

Serving Size: 1/6 of chicken curry

Nutrition Information Per Serving

Calories: 508 | Fat: 34g | Total Carbs: 6g | Net Carbs: 5g | Fiber: 1g | Sugar: 1g | Protein: 46g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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