Coconut Curry Chicken Stew

Coconut Curry Chicken Stew
Recipe makes 4 servings.
Approximate Cook Time: 40 minutes
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Votes: 16
Rating: 4.5
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1 tablespoon(s) coconut oil
1 medium onion(s), chopped
1 medium garlic clove(s), minced
1/4 head(s) cauliflower, finely chopped (1 cup)
1 tablespoon(s) curry powder, (any mix is fine)
1 teaspoon(s) cumin
4 cup(s) chicken broth, (homemade is best)
3/4 pound(s) chicken breast(s), boneless, skinless, chopped or shredded and cooked
1 medium lime(s), juiced
1 can(s) coconut milk, full fat (403 mL)
1 tablespoon(s) coconut, unsweetened shredded, for garnish
1/4 teaspoon(s) black pepper, freshly ground, to taste


  1. Heat a Dutch oven or soup pot over medium heat. Add the coconut oil and onion and cook until onions are soft, about 6-7 minutes.
  2. Add the garlic and cauliflower and continue cooking for 5 more minutes. Add the spices. Stir for 1 minute and add the chicken stock. Simmer on low heat for 10 minutes.
  3. Stir in the chicken, lime juice, and coconut milk. Simmer until soup is hot. Serve topped with coconut flakes and cilantro.



    Thank you so much it was delicious !!!!

  2. tonytrainer

    I truly luv Paleo and I truly luv all the recipes that you offer. Please keep sending them I really appreciate them all.

  3. Harriet

    Do you think this would be able to be cooked, frozen and reheated?

    • Neely

      Harriet – Yep.

  4. Clayre Thompson

    Looks DELICIOUS, will have to get it into the next weeks rotation….working on that as soon as I get finished looking for new recipes.

    Thank you for all you share, I really like that you are REAL with your readers. ROCK ON!!

  5. solena71

    This recipe was awesome! My non-Paleo husband loved it too. It’s definitely better the second day.

  6. Leslie

    This is an amazing recipe. I don’t like things really hot or spicy, so I cut the curry down to 1 tsp and it was perfect for us. I served it tonight with the Paleo Herb & Sun-Dried Tomato Focaccia bread and my husband went goo-goo over both! The Focaccia was also the best – moist and very tasty with the Sun-Dried tomato. Thank you so much for your innovative touch! Keep them coming!

  7. Renee L

    Okay, allergic to cauliflower, what would be a good substitute. I love curry!!

    • Neely

      Renee L – Broccoli, peppers, mushrooms, really any other veggie :)

  8. Jessica Kiehn

    I think I just stumbled upon the greatest Paleo website of all time. I love how SIMPLE and real the recipes are! Not listing a thousand ingredients and steps, especially ones I’ve never heard of/difficult to get. Thank you Thank you Thank you!!

    p.s. I made your Apple Coleslaw so far and it was delicious!

  9. Anonymous

    Try making your curry with Thai Kitchen curry paste (any color- yellow mild, red medium, green hot). Yes, it is paleo and amazing, I highly recommend trading this for your curry powder whenever you can!

  10. Hope

    We made this and it was REALLY YUMMY!!! Mmmm! We had to make it again because it was so good! We even added a little chili powder and cayenne pepper for a kick! :) We also cut chunks of fresh avocado into our soup once it was in the bowl. And we used the meat and water from a fresh coconut that we put in a blender and puréed. You can put it to the strainer to separate the coconut meat from the milk once you are done if you like. :)

    Super yummy recipe! :) We loved it! Thanks!

  11. Anne

    Hi, what size can of coconut milk? I’ve seen 5.4oz and I’ve seen 14oz! Thanks!!

    • Neely

      Anne – 14 oz – sorry!

  12. angela l

    This was delicious! Thanks for all the wonderful recipes! Is there a place where members can submit recipes of their own?

  13. Jill G

    Made this tonight and thought the flavor & taste delicious. But does anyone have any ideas on how I can make it a little thicker. Mine turned out more like soup (and thin soup at best). Maybe more veggies? or alittle cocoanut flour? Any suggestions will be appreciated. Also does “full fat” cocoanut milk say “full fat” on the can or is all canned cocoanut milk “full fat”? Thank you!

  14. CJ J

    going to make this tonight. I’m also going to add celery, parsnips and peas just to up the veggies so I don’t have to make a veggie side dish

  15. Michael D

    I thought there was maybe a little too much broth; it took a while to thicken up. But once it did the taste was awesome!!

  16. Lisa

    We really loved this recipe! I used no-fat coconut milk (because I already had it) and it was delicious! Next time I will try the full fat version in hopes of it being a little thicker.

  17. Angelica

    I made this tonite, it was so delicious! Very subtle and not too overpowering with the coconut or curry. Thank you for sharing :) I’ll definately make this again.

  18. Bradley R

    Thought there was something missing on this… added cayenne to it and was significantly improved. We had made a note not to repeat this but will after the cayenne addition.

  19. Julie

    This was excellent! For some reason, mine turned out yellow, whereas your picture is more orange. Regardless, this was delicious. I love cilantro so I put lots on top for garnish. I also used a food processor to chop the cauliflower into tiny bits. I agree with others comments that it’s not overpowering of coconut or curry flavor. Well done :)

  20. Chrystal A

    Mine turned put yellow too and kind of bland! Used mild curry powder as it was all I had. Also Silk coconut milk. Didn’t have any canned. is that why mine was so thin? Would add more veggies if made in the future. This was not one of my faves. Loved everything else I tried so far!

  21. Bryan P

    My refrigerator froze my cauliflower! We subbed what we had left (it’s grocery day lol) and chopped up celery. Still delicious!

  22. Kim Z

    I was not expecting this to be so delicious. I do feel, however, like it needed a little more substance (more chicken…bigger chunks of cauliflower?) or a side dish or salad to go with it, especially since is it 4 servings.

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