Coconut Curry Chicken | Our Paleo Life
Coconut Curry Chicken | Our Paleo Life

Recipe: Coconut Curry Chicken

By Kendra Benson  , ,   

April 30, 2014

Coconut Curry Chicken is one of those easy set-it-and-forget-it type of meals that everyone in the family will devour and then ask for more. Restaurant quality food right at your dining room table.

View more images and read the blog post

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 8 servings

Ingredients

3 lb Chicken Tenders

1 Medium Yellow Onion

3 Cloves Garlic, minced

6 Tbsp Olive Oil, divided

4 Tbsp Curry Powder

28 oz can Petite Diced Tomatoes (not drained)

1 1/2 cans Full-Fat Coconut Milk

1 (8 oz) can Tomato Paste

4 Tbsp Honey (leave out for a Whole30 meal)

Sea Salt, to taste

Fresh Ground Black Pepper, to taste

Directions

1Cut chicken tenders in half lengthwise then cut into small bite-size pieces. Season with salt and pepper to taste and set aside.

2Cut the onion in half, then thinly slice each half. Cut the slices in thirds. Set aside.

3In a large skillet (I mean the biggest one you have), heat 4 tablespoons of the olive oil over MED-HIGH heat for 1 minute. Add the curry powder and stir to combine with the oil to make a thin paste. Cook for 5 minutes stirring occasionally.

4Add the onions and minced garlic to the skillet, stir to evenly coat everything, and cook until the onions are soft and translucent, stirring often. Add 1 tablespoon of the olive oil while the onions are cooking.

5Add the chicken pieces to the skillet, stir to evenly coat everything. Add the remaining 1 tablespoon olive oil, and cook the chicken until all pieces are cooked through and no longer pink, stirring occasionally.

6While the chicken is cooking, combine the coconut milk, diced tomatoes (with liquid), tomato paste, and honey in a large bowl, stirring to combine everything evenly. This makes it easier to add to the skillet later.

7When the chicken is cooked, carefully pour the coconut/tomato mixture into the skillet and stir to combine everything. Reduce heat to MED and simmer for about 40 minutes, or until the sauce has thickened and reduced a bit, stirring occasionally.

8Serve over rice (real or cauliflower rice). See notes below about white rice.

Rice is a grain, and grains are a paleo no-no for sure. Our family has recently re-introduced small amounts of white rice and even smaller amounts of red potatoes. We don't eat it often, and when we do, we don't eat large portions. For the most part, we are an active family (especially Rob and I, what with CrossFit and all) and replenish every now and then with a little extra starch. We don't have any medical conditions that can be aggravated by eating these starches, so it's a personal choice that we have made. White rice is making a comeback in most paleo circles, but this is a personal choice for you. Don't do it just because it's in this recipe if eating white rice doesn't agree with you.

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19 Reviews

Denise

February 3, 2016

I just made this with already cooked chicken (roasted) and it is absolutely delicious! We had it with califlower rice and an avacado salad. I will be making this even when we are not in the middle of a “Whole30”!

Niki

November 25, 2015

Absolutely loved this recipe! Will be making all of the time. Yum! Thank you! 🙂

Karen

October 13, 2015

I came across this recipe while specifically searching for a paleo coconut chicken curry recipe. Made it tonight and absolutely LOVED it!!!! It was exactly what I was hoping for. I had mine on a bed of mashed sweet potato and brussels sprouts on the side. And….I couldn’t help myself….I HAD to have a second serving. Thanks for the awesome recipe….I’ll have to check out some of your others.

Jessica

July 26, 2015

This was a great recipe and my family really like it. The directions were easy to follow and I loved that I could check-mark the list! I added cumin, coriander, cayenne, and cinnamon to add more flavor to the sauce, made cauliflower rice, and Paleo naan for a complete Indian meal. Delicious! Thank you!

Jennie

June 19, 2015

So I tried again but adding the curry powder with the chicken. This is very good. Thanks for the recipe!

Jennie

June 19, 2015

Making this now and my curry burnt on medium low constantly stirring.

cindy

May 6, 2015

looks so good! would tumeric powder be good with this? I’ve tried my friend’s indian food and they put all kinds of spices and it’s so goood

Arly

March 10, 2015

Excellent recipe!!! Yummy yummy

Karly

February 19, 2015

This was soooo good. I added extra curry spice and we finished every last bit. I don’t see why people are complaining about the picture, mine looked just as delicious with the cauliflower rice. Love your website. Thank you!

corina

February 5, 2015

I was just wondering could I used low fat coconut milk instead of full fat coconut milk?

Cindy

January 30, 2015

Absolutely delicious! I doubled it so we would have leftovers and it was even better the next day. I made rice on the side for my non-paleo family members, but I loved it just straight (I literally licked the bowl…don’t judge me).

Shelly B

January 21, 2015

I wished it had shown it over cauliflower rice, or spaghetti squash. That’s what I consider Paleo myself! I would have liked to read the comments about the other two down the white rice.

Kendra Benson

January 21, 2015

Lori, the curry is paleo, and it clearly states in the recipe that you can serve it over cauli-rice. A serving suggestion is not a recipe, and this recipe is paleo.

Lori

January 21, 2015

Please stop posting pics of recipes with white rice and then calling it Paleo! Paleo diet is a NO GRAIN plan. Period. The chicken curry could be served over spaghetti squash instead.

Kendra Benson

December 11, 2014

Thanks Toya. Nikki Jencen wrote a great blog post about the differences between white rice and brown rice, you can read it here. I hope that helps.

Tova

December 11, 2014

Why white rice and not brown? Great recipe.

Kendra Benson

December 8, 2014

@Lindsey, I’ve never had mine burn, but I just realized that the recipe doesn’t say to stir while cooking the curry. That may be the problem, or possibly the burner was set too high. I’m sorry about that and have changed the recipe to include stirring the curry.

Lindsy

December 8, 2014

Love the recipe!!! One concern: cooking the curry and olive oil for five minutes burned the curry. Badly. Did I do something wrong?

Rob Benson

December 4, 2014

I think this might be in the top 5 of all time favorite meals.

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