Dinner’s under 30 minutes away with this quick and easy chicken curry with paleo flatbread!
From start to finish, this simple meal combines red curry paste and curry powder for a flavorful, slightly spicy curry that cooks up quickly enough for a weeknight meal.
Chicken curry from scratch: not as hard as you think!
Most people, I think, assume that curry takes a lot of time and attention. Maybe it’s the spiciness of the broth or the rich color that makes you guess it’s more complicated.
Don’t worry, though — this curry uses only simple ingredients (the curry paste and powder are probably the extremes) and can be ready to eat in less than 30 minutes.
In many ways, you’ll approach this curry like you would any other soup recipe — saute the aromatics, add the protein and other veggies, add the broth, and let simmer until ready. The only difference here is adding the curry to create that lovely color and full flavor.
What do you put in chicken curry?
A few ingredients are mainstays in a quick chicken curry:
- curry paste
- curry powder
- coconut milk
- lime juice
One thing you CAN change is the added veggies. In the recipe, I use red bell peppers — they cook up nicely for curry and add to that overall color scheme.
But if you’d like, you can swap ’em out for broccoli, snap peas, even sweet potatoes. Or a mix of all of ’em!
What to serve with chicken curry
I’ve included a simple paleo naan recipe in this post, but that’s not the only serving option here!
You can also serve curry with white rice, cauliflower rice, or even mashed potatoes if you’re feeling frisky. Whether it’s flatbread or rice, the idea is just to serve curry with some sort of starch to sop up the sauce!
More mouthwatering paleo dinners
- One Skillet Lemon Rosemary Chicken Thighs with Potatoes
- Easy Whole30 Skillet Fajitas
- Paleo Buffalo Chicken Tacos with Pickled Onions
- Leek, Mushroom, and Chicken Soup
Did you make this recipe? I’d love to hear what you think! Comment below or tag me on Instagram.Print
Dinner’s under 30 minutes away with this quick and easy chicken curry recipe! It’s paleo, dairy free, Whole30, keto, and low carb.
- 3 tablespoons coconut oil, divided
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons minced ginger (2” piece fresh ginger)
- 2 teaspoons curry powder
- 3 tablespoons red curry paste
- 2 teaspoons ground coriander
- 1 large red bell pepper
- 1 pound boneless skinless chicken breast, cut into 1 inch pieces
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red peppers (optional)
- 1 can full-fat coconut milk
- 1 tablespoon lime juice
- 2 teaspoons fish sauce
- 1/4 cup cilantro or basil, chopped
- 1/4 cup chopped peanuts or cashews
- Serve with: paleo flatbread
- Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until golden and fragrant. Add the garlic and ginger, stirring to coat everything with oil. Lower the heat and add the red curry paste, curry powder, and coriander. Cook, stirring often, for 2-3 minutes or until fragrant.
- Return the heat to medium high. Add the remaining 1 tablespoon coconut oil and the red bell pepper. Cook for 1-2 minutes to soften the bell pepper. Add the chicken and sprinkle in the salt and pepper. Cook, stirring often, for 4-5 minutes or until the chicken is browned on all sides but not fully cooked through.
- Pour in the coconut milk and lime juice. Stir until the chicken is cooked through and the curry has thickened slightly. Remove from heat and stir in the frish sauce.
- Serve over rice or cauliflower rice. Garnish each bowl with cilantro, basil, peanuts, and/or cashews. Serve with additional lime wedges if desired.
Keywords: paleo, gluten free, low carb, keto, curry, chicken curry