This delicious and warming recipe for Paleo Coconut Chicken Curry is a classic on The Myers Way®! Turmeric, the spice responsible for this dish’s vibrant color, cools inflammation in the body, while healthy fats from coconut milk and avocado help to heal a leaky gut.

Paleo Coconut Chicken Curry

Paleo Coconut Chicken Curry

Paleo Coconut Chicken Curry

Servings

Servings:

4

4

Prep Time

20 minutes

Recipe version:

Ingredients

Ingredients

  • 1 14.787 tbsp mL extra virgin olive oil
  • 2 2 cloves garlic chopped
  • 1 white onion diced
  • 1/2 120 cups mL green onions chopped
  • 2 2 stalks celery chopped
  • 1 chicken breast cooked and cut into bite-sized pieces
  • 1/2 7.3935 tbsp mL turmeric
  • 1/2 7.3935 tbsp mL cumin
  • 1 14.787 tbsp mL coriander
  • 1/2 2.4645 tsp mL onion powder
  • 1 4.929 tsp mL sea salt
  • 1 1 13.5 oz can full fat coconut milk
  • 1 avocado sliced

Instructions

Instructions

  1. Coat a large skillet with olive oil and heat on medium heat.
  2. When hot, add garlic and cook until slightly browned.
  3. Add chopped onion and more oil, if needed. Cover and cook until onions are translucent.
  4. Add turmeric, cumin, coriander and onion powder.
  5. Mix to coat onions then add celery and green onions.
  6. Mix, then add celery.
  7. Add cooked chicken and coconut milk. Let simmer to mix flavors.
  8. Top with sliced avocado and serve over 1 cup of cauliflower rice per serving.