Easy Paleo Curry Chicken
  • 2 tablespoons avocado or coconut oil
  • 2 1/2- to 3-pounds chicken, cubed
  • 1 teaspoon sea salt
  • 1 medium onion, chopped
  • 1 can of coconut milk
  • 1 can sliced water chestnuts
  • 1 heaping tablespoon curry powder
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cumin
  • zoodles (zucchini noodles made with a spiralizer) or hot cooked rice
  1. Heat oil in 12-inch skillet or Dutch oven until hot.
  2. Cook chicken over medium heat until brown on all sides, about 15 minutes.
  3. Sprinkle chicken with salt, add onion.
  4. Cover and simmer until done.
  5. Meanwhile, put coconut milk, curry powder, ginger and cumin in a pot.
  6. Add water chestnuts.
  7. Heat, stirring constantly, until hot and a little bit thickened.
  8. Add sauce to the chicken in the skillet and cook until the sauce is your desired consistency.
  9. Serve chicken over rice or zoodles.
Recipe by VeggieConverter at https://veggieconverter.com/paleo-curry-chicken/