Welcome to my best ever Paleo chicken curry recipe.
I don’t know about you but I absolutely LOVE chicken curry. I remember trips to the Indian restaurant and having chicken curry with naan bread, rice and stealing my Dad’s chips as he hated rice. But I should mention that it wasn’t a healthy curry it was butter chicken which was very high in calories and that is before I have started at the calories for naan bread.
But since leaving home and cooking curries myself for me and my family, I have discovered that you can have the most amazing curries and they don’t have to be bad for you and they don’t have to be really high in calories either.
In this best ever Paleo chicken curry recipe we will be showing you how you can make the dream curry at home. You can then add extra spice (if you like it hotter than I do), extra vegetables to the dish and of course cauliflower rice for your rice moment.
You can also DIY this recipe so that you could have beef instead of chicken or even have a seafood curry with some king prawns.
Whatever you decide…..enjoy it!
- 4 chicken breasts
- 1 onion
- 1 tin coconut milk
- 1 tsp curry powder
- 1 tsp coriander
- 1 tsp mixed spice
- 1 tsp chilli powder
- 1 tsp chicken seasoning
- 1 tsp garlic puree
- 1 tsp chopped ginger
- 1 bunch of trimmed asparagus
- 1 tsp olive oil
- Salt & pepper
- Put a large frying pan or wok onto the cooker hob and keep on a low heat with the olive oil and your finely diced onion.
- Whilst the pan is warming up chop your chicken into 1 inch sized diced pieces. Also chop the asparagus into 2 inch length pieces.
- Add the chicken to the pan and watch for the oil splashing back.
- Then add the rest of your seasonings and mix very well, Cook for 2 minutes and then add your coconut milk.
- After about 10 minutes add your asparagus and bring to the boil stirring continuously. Then simmer for a further 30 minutes and let the mixture reduce. Taste and adjust seasoning.
- Serve with some couscous or sweet potato but we like a good amount of butternut squash cooked in the steamer and then fried on the hob in some olive oil.