Paleo Chicken Coco Curry
Of all the weeknight meals we created, we fell in love with this recipe. Why? Because it’s easy to make and is bursting with flavors. The sauce is just so good, you don’t want to miss it! Plus, it is loaded with veggies and doesn’t use sugar, making it a healthy option for you and the entire family.
Recipe Notes
If you like your curry spicy, then feel free to add some peppers or other spices, depending on your tolerance. However, this recipe is good as is. Check out more scrumptious chicken recipes we have for you!
Total Steps
7
Ingredients
13
Tools Needed
5
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Wonderful Uses of Coconuts - Coco Treasure OrganicsIngredients
- 3 pieces zucchini sliced thickly
- 2 tablespoons Coco Treasure Organics Extra Virgin Coconut Oil
- 2 teaspoons salt
- 1 cups tomatoes
- 1 tablespoons curry powder
- 1 teaspoons garlic minced
- 1 pieces onion sliced
- 1/2 teaspoons paprika
- 8 pieces chicken thighs
- 30 ounces fresh coconut milk
- Cilantro(optional)
- Peppers(optional)
- Other spices(optional)
Instructions
Step 1
In a stock pot, put the coconut oil and set to high heat.
Step 2
Cook the chicken until both sides turn brown. Remove from the pan and then set aside.
Step 3
Using the remaining oil in the stock pot, sauté the zucchini and onion until brown. After which, add the paprika, garlic, salt, and curry powder. Cook for 30 seconds.
Step 4
Put the chicken back to the pot together with the fresh coconut milk. Allow to boil.
Step 5
Reduce the heat and cover the stock pot. Let it simmer until the chicken becomes tender.
Step 6
Pour in the tomatoes and cook for 5 minutes more.
Step 7
Serve hot. Garnish with cilantro.