Ingredients
- 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
Instructions
- Heat olive oil in a soup pot over medium heat
- Brown chicken until almost cooked thoroughly and remove from pot, leaving oil in
- Add zucchini and onion and let soften, about 2-3 minutes
- Add in tomatoes and let soften an additional 5 minutes, stirring occasionally
- Place chicken back into pot
- Add curry powder, garlic, salt and paprika
- Stir to combine
- Pour coconut milk and combine
- Bring to a simmer and cover, stirring occasionally for 20 minutes or until chicken fully cooked
- Garnish with cilantro or green onion
- Serve alone or over cilantro-lime cauliflower rice
Notes
Serve alone, over cauliflower rice or white rice if you eat grains!
Find it online: https://www.wholekitchensink.com/paleo-chicken-curry/