Coconut curry chicken with basil – quick, savory, and Paleo. This yumminess takes 30 minutes to cook, the prep work is a piece of cake, and leftovers taste even better the next day. This recipe will have you feeling like a professional chef in your kitchen, and you will be blown away by how simple it is. This dish is excellent for anyone on a Paleo diet looking for a delicious meal!
Curry has a numerous amount of health benefits, so I try to cook with curry as often as possible. Some health benefits include: Reduces risk of bacterial infections, stimulates immune system, aids in improving bone health, reduces risk of liver cancer, and may offer cholesterol-lowering benefits.
This is the first Paleo dish uploaded to my blog, even though I don’t stick to a Paleo diet, I do plan on adding more Paleo recipes to my website. I am all for eating whole, and nutrient-dense foods like our ancestors did!
I grew up on curry chicken, so I have always been a fan. I remember curry chicken being one of my favorite meals since I was six years old. My dad would cook it often in our house, so as I got older I learned how to cook various methods of curry dishes. It will always remain one of my favorites!
This is a very mild curry. If you prefer your curry to have a little kick to it, I would recommend adding two jalapeno peppers instead of one. Usually I like my curry spicy, but I don’t think my son would enjoy it being too hot, and he recently started eating dinner with me every night. He absolutely loves this curry!
The flavor in this curry dish is outstandingly yummy! People might just start randomly telling you how much they love you – don’t say I didn’t warn you.
Coconut curry chicken with basil – A quick and savory paleo dinner recipe. Easy, healthy, and elegant dish!
- 8 pieces of skinless chicken thighs (remove the skin yourself if you didn't buy skinless thighs)
- SEASON CHICKEN WITH:
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground (Jamaican) allspice
- 1/4 tsp curry powder
- 1/4 tsp salt
- SPICE MIX:
- 1/2 tsp turmeric
- 1/4 tsp cayenne
- 1/2 tsp freshly ground pepper
- 1/4 tsp cardamom
- 1/4 tsp cinnamon
- pinch of ground cloves
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1 tsp salt
- 6 cloves of garlic, minced
- 1 large onion, chopped
- 1 tablespoon and 1/2 of fresh ginger, minced
- 1 jalapeno pepper, seeded then minced
- 2 tablespoons of coconut oil
- 1 (13.5oz) can of coconut milk
- 6 sprigs of fresh thyme
- 20 fresh basil leaves, torn
- 3/4 tablespoon lime juice, freshly squeezed
- Rinse and season chicken with garlic powder, onion powder, ground (jamaican) allspice, curry powder, and salt. Set aside in fridge.
- In a small bowl make the spice mix. Combine turmeric, cayenne, ground pepper, cardamom, cinnamon, ground cloves, cumin, coriander, and salt. set aside.
- In a deep pan heat the coconut oil over medium-high heat. Add the onion and jalapeno, then cook until onion is translucent, but not brown. About 2 minutes. Add the garlic, ginger, and spice mix. Stir and cook for another minute, carefully not burning the vegetables.
- Add the coconut milk, thyme sprigs, and chicken. Stir so the chicken is coated and everything is mixed evenly together. Bring pan to a simmer, then cover with a lid and reduce heat.
- Cook for about 30 minutes, when chicken is finished, off the heat and add in basil leaves and fresh lime juice. Add more salt to taste if needed.
Inspired by: simplyrecipes