I big puffy heart Indian food. But, alas, with my dairy and grain-free diet, it’s a little difficult to eat out at an Indian restaurant at the moment. Plus, I’m doing this War on Debt thing so it’s not in the budget. One of our favorite easy curry chicken dishes (which we used to do with tofu) is from the lovely Betty Crocker cookbook. I got this one from my sister’s mother-in-law and it’s easily my most used and abused cookbook. 🙂 So, thanks Mary. In that book is a great recipe for Sour Cream Curry Chicken. Alas, I cannot currently eat the sour cream, but, knowing it’s a delicious recipe, I converted it to coconut milk and gave it the old college try and make this easy paleo curry chicken.
Vegan? Try this chickpea curry instead.
Easy Paleo Curry Chicken
Serves 6-8
Ingredients
2 tablespoons avocado or coconut oil
2 1/2- to 3-pounds chicken, cubed
1 teaspoon sea salt
1 medium onion, chopped
13.5 ounces 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
Method
Heat oil in 12-inch skillet or Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Sprinkle chicken with salt, add onion. Cover and simmer until done. Meanwhile, put coconut milk, curry powder, ginger and cumin in a pot. Add water chestnuts. Heat, stirring constantly, until hot and a little bit thickened. Add sauce to the chicken in the skillet and cook until the sauce is your desired consistency. Serve chicken over rice or zoodles.
Instant Pot Method
Using the saute mode on medium, brown the chicken on all sides.
Add remaining ingredients, except zoodles, cook on high pressure for 8 minutes.
Allow pressure to release naturally.
Service over zoodles or rice.
The Results
Yum! This is fantastic. I could take or leave the zoodles with it, honestly. They don’t really add much. The leftovers also make great lettuce wraps if you dice up the curry chicken and prep them like these lettuce wraps.
- 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
- Heat oil in 12-inch skillet or Dutch oven until hot.
- Cook chicken over medium heat until brown on all sides, about 15 minutes.
- Sprinkle chicken with salt, add onion.
- Cover and simmer until done.
- Meanwhile, put coconut milk, curry powder, ginger and cumin in a pot.
- Add water chestnuts.
- Heat, stirring constantly, until hot and a little bit thickened.
- Add sauce to the chicken in the skillet and cook until the sauce is your desired consistency.
- Serve chicken over rice or zoodles.
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