Even if you’ve made curry recipes before, I’ll bet you’ve never had an easy paleo chicken curry recipe like this one. Each bite is filled with paleo curry and juicy tender chicken, but it’s still low in carbs, sugar-free, and made with natural ingredients. And the best part? This paleo coconut curry recipe is ready in just 30 minutes!
My friend, Kim at Low Carb Maven, is the creator of this homemade chicken curry. I was thrilled that she agreed to create a guest recipe for Wicked Spatula. This easy paleo chicken curry is one of my favorite recipes of hers, along with chicken moilee. For this one, her inspiration came from the Complete Indian cookbook.
Kim really outdid herself with this super easy paleo curry recipe and gorgeous photography. The key is using rotisserie chicken to save time without sacrificing flavor.
What Is Paleo Chicken Curry?
Paleo chicken curry is an Indian dish that has both sweet and savory flavors. There are many different variations of the recipe, but they all have one thing in common – potent Indian spices!
How To Make Chicken Curry
I am so excited to show you how to make chicken curry using Kim’s easy method:
- Cut the rotisserie chicken into pieces. Typically, the chicken is really tender, and you can easily pull the legs off. Place all of the chicken pieces in a serving dish.
TIP: If the chicken doesn’t easily break apart, locate the joint where the legs join to the body and sever the tendons with a knife. You can use a similar method for the wings and the rest of the chicken.
- Saute sliced onions in some ghee. Olive oil will work if you prefer.
TIP: The more onions you use, the more time it will take to cook them. You can add more onions if low carb count isn’t important to you.
- Blend peppers, cilantro and coconut milk to form a chunky paste.
- Add spices and garlic to the pan, and cook for a minute. Add the pepper paste and cook for a few more minutes, stirring constantly to avoid burning.
- Add coconut milk, bouillon and salt to the pan and stir well.
- Place the chicken into the sauce and simmer for 10 minutes, covered.
TIP: While the chicken is simmering, use this time to make your cauliflower rice to serve as a side dish. Kim had some regular white rice in her photos, but I always serve it with cauliflower rice for a fully paleo dish! Just grab a bag of cauliflower rice and stir fry it.
- Add some lemon juice to the Bangalore curry sauce, and feel free to adjust the seasonings.
Pour sauce over chicken, and dinner is ready! Super easy!
Is This Easy Paleo Curry Spicy?
No, this paleo curry isn’t terribly spicy. There is a little bit of spice, but it’s not overwhelming.
The great thing about this simple chicken curry recipe is that you can adjust the heat to your liking. You can add in some diced red chiles or red pepper flakes to make it hotter if you want to.
Bangalore Chicken Curry Variations
There are a couple of super easy ways to mix up this paleo chicken curry recipe:
- You can use all kinds of peppers. Kim said she has used bell peppers, serranos, poblanos and a combination of mild and spicy varieties.
- You can use raw or charred peppers. You can leave them uncooked, or char the peppers, removing the outer skin — it adds a nice smokey flavor.
Whichever combination of chicken and peppers you decide to use, I’m sure you will love this Bangalore chicken curry.
Can You Make Paleo Coconut Curry Ahead?
Yes, you can make paleo coconut curry ahead. The sauce will taste even better with time, because the spices continue to combine and marry.
You can store the dutch oven chicken curry in the refrigerator for 3-4 days. When you are ready to heat the paleo curry, just warm it up on the stove, in the microwave or the oven.
PRO TIP: Don’t heat chicken curry for too long. Overheating it will dry the chicken out.
How To Freeze Paleo Coconut Curry
Yes, you can freeze paleo coconut curry for 6 months. It will be safe to eat for longer, but the flavor and quality might not be as good.
Store the easy paleo chicken curry in airtight bowls like this. I like these because there are different sizes.
To thaw, place the container in the fridge overnight. Once the homemade chicken curry is thawed, you can warm it up on the stove, in the oven or in the microwave. I prefer the skillet method because it’s easier to monitor how warm it is to avoid overheating.
More Paleo Main Dish Recipes
If you like paleo chicken recipes like this, here are more to try:
- Easy Authentic Greek Lemon Chicken
- Baked Proscuitto Wrapped Chicken Breast
- Healthy Slow Cooker Chicken Cacciatore
- Paleo Arroz Con Pollo
Tools To Make Simple Paleo Chicken Curry:
Click the links below to see the items used to make this recipe.
- Dutch Oven – I like this one because it is sturdy, enameled and is the perfect size for the recipes I make.
- Blender – This one is super powerful, so it can chop or puree just about anything without any issues.
Easy Paleo Chicken Curry
Mouthwatering EASY paleo chicken curry in just 30 minutes! Bangalore paleo coconut curry is a favorite for the whole family, but it's naturally low carb and keto friendly, too.
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- 1 large Rotisserie chicken (or 2 small)
- 1/4 cup Ghee
- 4 ounces White onion (x2 or x3 if not counting carbs)
- 2 cloves Garlic
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 2 ounces Fresh cilantro
- 8 ounces Green bell pepper (about 2 medium)
- 13 1/2 ounces Full-fat coconut milk
- 1 teaspoon Organic chicken bouillon (optional)
- 1/2 teaspoon Sea salt
- 1 tablespoon Lemon juice
More TIPS about this paleo recipe in the post above!
- Cut the rotisserie chicken apart into pieces. It should be so tender that the legs pull off . If not, then locate the joint where the leg joins the body and sever the tendons with a sharp knife. Set the legs in the serving dish. Locate the joint where the wings meet the body and cut the tendons, releasing the wings from the body. Stand the carcass up and with kitchen shears or a chef's knife, cut the back of the chicken from the carcass leaving the breast meat on the breast bone. Put the breast piece upside down on the cutting board and with your knife, give a good downward thrust between the chicken breasts, separating them into two halves. Place all of the chicken in the serving dish.
Place a large skillet or dutch oven over medium heat. Slice the onions and the garlic. When the pan is hot, add the ghee (or oil) and onions. Sauté for 5-7 minutes until the onions are soft and beginning to brown. If you use more onions, it will take longer.
- While the onions are cooking, seed the peppers then roughly chop and add them to a blender.
- Roughly chop the cilantro and add it to the blender - stems and all. Add about 1/3 cup of coconut milk and pulse until the mixture resembles a chunky paste (not super chunky but not smooth and pureed).
Add the spices and garlic to the pan and cook for 1 minute. Add the pepper/cilantro paste to the pan and cook for 3 minutes, stirring frequently.
- Add the coconut milk, bouillon and salt to the pan, stirring thoroughly.
Put the chicken in the sauce and turn to coat with a pair of tongs. Cover and turn the heat to low, simmering gently for about 10 minutes.
Now would be the time to start some rice or cauliflower rice.
- Uncover the curry, remove the chicken to the serving dish and add the lemon juice to the pan. Taste for seasoning and adjust. Pour sauce over the chicken and serve.
Serving Size: 1/6 of chicken curry
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.