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
Total Time: 40 minutes
Cook Time: 40 minutes
saturated fat 17g
- 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 to taste
- 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.
- 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.
- Stir in the chicken, lime juice, and coconut milk. Simmer until soup is hot. Serve topped with coconut flakes and cilantro.