Easy & Creamy Paleo Chicken Curry

There’s nothing like the exotic aroma of a rich curried chicken dish simmering on the stove to get your taste buds in a tizzy.

I know there must be a zillion ways to prepare chicken curry, but for this dish I wanted to make the yellow spice mix the standout – and keep the prep simple too.

As you’ll see, I’ve added just a few herbs and veggies for a little something extra, and kept the focus on the hot, kind of spicy, and aromatic chicken smothered in a rich curry sauce.

What actually inspired me to have a go at this one was a hearty lunch at one of my favorite local restaurants where the special of the day was marsala chicken. So good! And they served theirs with a unexpected garnish – fresh shredded cabbage and carrots – so I did the same. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-pqpgdm’]

I had to do a little experimenting with this curried chicken dish to get the paleo ingredients and cooking times just right. For an early batch, I used just the cream (fat) from a refrigerated can of coconut milk. The flavor was excellent, but I wanted the dish to be a little saucier. For another version, I poured the coconut milk right out of an unrefrigerated can – that’s the version I liked the best (pictured and in the recipe below).

But if you’d like yours less saucy, here’s how to do it… First refrigerate a can of coconut milk at least 24 hours (ideally a brand without emulsifiers and preservatives – it should contain just coconut and water) and scoop up just 3/4 cup of the cream – the thick, white part that should be right on top. Use the cream instead of the 1 cup of milk called for in the recipe. Your curry chicken will still be plenty moist, less saucy, and have more concentrated flavors. Choose what sounds best to you – both I think are excellent.

There’s really not a lot of prep to this easy paleo meal – it spends most of its time just simmering away on the stove soaking up that wonderful curry flavor.

I would recommend chopping the chicken, tomato and onion before you start cooking to make things easy. If you’re having cauli rice with yours, you might want to make that ahead of time too or do it while the chicken curry is simmering. (Here’s my simple cauliflower rice recipe if you don’t have a favorite.)

I hope you’ll give this easy paleo chicken curry recipe a try soon…something a little different for you with an exotic flair that’s simple enough to make as a weeknight meal. Enjoy!

Easy & Creamy Chicken Curry Recipe

Yield: Serves 3-4

Easy & Creamy Chicken Curry Recipe


  • 1 to 1 1/4 lbs of boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 to 1 1/2 Tbsp curry powder (adjust to your taste)
  • 1 Tbsp ghee
  • 1 tsp fresh ginger, grated
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 medium onion, sliced thin
  • 2 cloves garlic, minced
  • 1/4 cup chicken stock or broth
  • 2 medium tomatoes, chopped
  • 1 cup of canned coconut milk
  • Garnish
  • 1/2 cup shredded red cabbage
  • 1/2 cup shredded carrot
  • 1/3 cup chopped cillantro leaves
  • Wedges of lime
  • Rice
  • For paleo, use cauliflower rice


  1. First season the chopped chicken with the curry, salt and pepper and set aside
  2. In a large skillet, add ghee and heat to medium. Sauté the onion in the ghee for 3-4 minutes
  3. Next add the seasoned chopped chicken, garlic and ginger to the skillet and cook until the chicken is almost cooked through (it will be cooked longer in the next steps)
  4. Stir in the chopped and chicken stock. Raise temperature to bring skillet ingredients to a boil. Immediately reduce heat and allow to simmer 15 minutes uncovered. Stir occasionally
  5. After simmering 15 minutes, add the coconut milk and once again bring to a boil. Reduce heat and simmer another 20 minutes uncovered, stirring occasionally
  6. Taste mixture while simmering – add more curry or seasonings as desired
  7. Serve over cauliflower rice
  8. Garnish with shredded cabbage, carrots and sprinkle with cilantro leaves. Squeeze fresh lime over everything for extra flavor.

Join the Conversation

  1. This is easily one of my favorite recipes to make on any given day, and it’s always good! Sometimes I use canned diced tomatoes and include the juice from the can. It’s good that way, but definitely not the way to go if your diet is organic.

  2. I just made this and it is so good! I’ve tried many curry recipes and have just started the Paleo lifestyle (pray for me!) this is by far the best curry recipe I’ve ever had. Thank you.

    1. Thank you so much Maureen! You’re a doll! I’m praying for ya! :)

  3. Just made this for myself and my husband and both agreed that it was fantastic. The garnish really enhances the dish by adding some texture.

    1. Thank you April! It tastes so good, I wish more people would try it! Thank you for your comment!

  4. This sounds lovely. Going to give this a go. thanks for sharing this recipe.


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