If you love curries, like me, you better go and make this now. It is super duper simple to make and tastes delish! I am such a lover of curry and it is usually what I order when I go out. I’m not your ‘ oh curry is great’ kind of lover, I am the ‘GIVE ME CURRY RIGHT NOWW’ kind of lover. I have been trying to find the perfect curry combination, all of the ones I have made in the past haven’t made me feel the way this one does. I finally got the right spice blend, thickness and texture. Who knew it had to be super simple? I guess the saying Keep it Simple Stupid should be written on my forehead, huh?

I am absolutely in love with Pure Indian Foods products. Yep, every single one of their products are on the top of my list. Everything from their amazing Garlic Ghee, to their Cinnamon. Can’t get better than fresh, handmade, paleo friendly seasonings.

Paleo Coconut Chicken Curry
Author: Chelsea Gold
  • 2 pounds chicken thighs (about 6 thighs), skinless and boneless
  • kosher or sea salt, to taste
  • fresh ground black pepper, to taste
  • 2 Teaspoons Pure Indian Foods Turmeric Ghee
  • 1 Tablespoon garlic, minced
  • 1 bay leaf
  • 1 Tablespoon curry powder
  • 1 teaspoon whole cumin
  • 1 teaspoon ginger root
  • 1 tbsp Paprika
  • 1/4 tsp Masala
  • 1/2 tbsp Salt
  • 1/2 cup chicken broth
  • 1 can full fat coconut milk, solidified
  1. In a large oven-proof skillet, melt ghee medium high heat.
  2. Place chicken in skillet and sear each side of the chicken until crispy brown, about 2-3 minutes per side. Remove chicken from pan and set aside.
  3. In the same skillet over medium heat add garlic and cook until fragrant.
  4. Add bay leaf, curry powder, cumin, ginger, paprika, masala and salt.
  5. Then add chicken broth. Stir until combined.
  6. Add in full fat coconut milk and stir. Bring liquid to a low simmer.
  7. Place chicken back into the skillet and let marinate for 10min.


Be sure to check out some of my other recipe videos: