Stovetop Paleo Chicken Curry

I love curry and this stovetop paleo chicken curry is so good. I remember when my girls were young and I was a busy working mom, found this amazing stovetop chicken curry recipe that used leftover chicken or a rotisserie chicken and could be made in under 30 minutes. It became a staple in my meal rotation.

I serve this cauliflower rice and roasted broccoli or green beans for a comforting meal.

Ingredients

• Ghee
• Onion
• Cassava flour
• Curry powder
• Salt
• Pepper
• Dried ginger
• Chicken broth
• Water
• Chicken

How to make chicken curry.

• Saute onion in the ghee. Cook for 6-7 minutes, until the onion is translucent.
• Add in cassava powder, curry powder, salt, pepper, and ginger. Stir for 1 minute.
• Add in chicken broth and water and stir until well combined. The sauce will begin to thicken.
• Add the cooked chicken and cook for 15-20 minutes. If your sauce is getting too thick, you can add a little water. Enjoy!

Tips:

• Substitute chicken thighs for the chicken breasts.
• Add in some Thai basil for a boost of flavor.
• Use coconut milk for a thicker more indulgent sauce.

Stovetop Paleo Chicken Curry

Recipe by Kristin Sullinger

Course: EntreeCuisine: Indian

Servings

Adjust servings

+

–

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Ingredients

• 1/2 cup ghee

• 1 onion, diced

• 1/3 cup cassava flour

• 3 tablespoons curry powder

• 2 teaspoons salt

• 1/2 teaspoon pepper

• 1/2 teaspoons dried ginger

• 3 cups chicken broth

• 1 cup water

• 4 cups shredded cooked chicken

Directions

• Saute onion in ghee. Cook for about 6-7 minutes, until onion is translucent.
• Add in cassava flour, curry powder, salt, pepper, and ginger. Stir for about 1 minute.
• Add in chicken broth and water and stir until well combined. The sauce will begin to thicken.
• Add in the cooked chicken and cook for about 20 minutes. Add in more water if your sauce is getting too thick.

Nutrition Facts

• Serving Size: 1 serving
• Total number of serves: 6
• Calories: 336kcal
• Fat: 21.8g
• Saturated Fat: 11.1g
• Cholesterol: 111mg
• Sodium: 1286mg
• Potassium: 314mg
• Carbohydrates: 9.7g
• Fiber: 1.5g
• Sugar: 1.6g
• Protein: 24.9g
• Vitamin A: 3.6mcg
• Vitamin C: 2mg
• Calcium: 47mg
• Iron: 3mg
• Vitamin E: 0.7mg
• Vitamin K: 3.3mcg
• Thiamin: 0.1mg
• Riboflavin: 0.2mg
• Niacin: 7.8mg
• Vitamin B6: 0.4mg
• Vitamin B12: 0.3mcg
• Folate: 12.8mcg
• Pantothenic Acid: 0.9mg
• Phosphorus: 207mg
• Magnesium: 31mg
• Zinc: 2mg
• Selenium: 24.1mcg
• Copper: 0.1mg
• Manganese: 0.3mg

Any meal that I can get on the table on a busy night is a sure thing for me. Another meal you can get on the table in under 30 minutes is my Paleo Egg Roll in a Bowl.

This stovetop paleo chicken curry is great leftover and also freezes really well. I know this will become a favorite recipe that you will make on repeat.