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Chicken Curry

Chicken Curry

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
paleo chicken curry
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  • 2 tablespoons olive oil
  • 2 pounds chicken thighs, diced into 1 inch cubes
  • 2 medium zucchini, thickly sliced
  • 1 white onion, thickly sliced
  • 1 1/2 cup halved cherry tomatoes
  • 3 tablespoons curry powder
  • 2 tablespoons minced garlic
  • 1 and 1/2 teaspoons salt
  • 1/2 teaspoon paprika
  • 2 cans full fat coconut milk
  • Optional: cilantro or green onion to garnish


  1. Heat olive oil in a soup pot over medium heat
  2. Brown chicken until almost cooked thoroughly and remove from pot, leaving oil in
  3. Add zucchini and onion and let soften, about 2-3 minutes
  4. Add in tomatoes and let soften an additional 5 minutes, stirring occasionally
  5. Place chicken back into pot
  6. Add curry powder, garlic, salt and paprika
  7. Stir to combine
  8. Pour coconut milk and combine
  9. Bring to a simmer and cover, stirring occasionally for 20 minutes or until chicken fully cooked
  10. Garnish with cilantro or green onion
  11. Serve alone or over cilantro-lime cauliflower rice


Serve alone, over cauliflower rice or white rice if you eat grains!