Coconut Curry Chicken Stew

Curries are amazing Paleo dishes because all you have to do to make them Paleo is sub out coconut milk for any dairy and sub out the rice for cauliflower rice, and BOOM. Paleo curry! If you love Indian food, this spicy chicken stew will hit the spot. Made with a hearty portion of veggies, rich and savory spices, and a bit of sweetness from coconut milk, this Coconut Curry Chicken Stew recipe is sure to warm you up on a cold winter night.

Any vegetable can be added, so don’t be afraid to experiment. Spinach, carrots, or even eggplant work well here. You can also use different proteins; shrimp or even pork would work in this stew.

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Coconut Curry Chicken Stew

Servings 4

Total Time: 40 minutes

Cook Time: 40 minutes

Nutrition Information

calories 321

carbohydrate 19.5g

protein 14.3g

fat 21.9g

saturated fat 17g

cholesterol 35g

sodium 1132g

fiber 3.1g

sugar 14.5g


  • 1 tablespoon(s) coconut oil
  • 1 medium onion(s) chopped
  • 1 medium garlic clove(s) minced
  • 1/4 head(s) cauliflower finely chopped
  • 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 breasts, 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.


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

  2. 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!!

  3. 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!

  4. 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!

  5. 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!

  6. 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!

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

  8. 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!

  9. 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

  10. 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!!

  11. 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.

  12. 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.

  13. 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.

  14. 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 :)

  15. 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!

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

  17. 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.

  18. I thought I had cilantro but it ended up being parsley so I was bummed about that. Would have made a great addition. I needed to kick up the flavor a little so I added more salt and cayenne and it was great. Also added avocado to the bowl when serving. Thank you for the recipe!

  19. Love this recipe! To beef it up I use 1/2 the cauliflower and about a pound of chicken. On top of a serving I add a large pinch of shredded cabbage, sautéed mushrooms (sliced up), and red pepper flakes. I serve on top of a half cup brown rice in a bowl. Delicious!

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