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Paleo Curry Chicken

  • Author: Tina Turbin


Not only is curry super delicious, but it’s also good for you. What an excellent paleo spice to use in your paleo kitchen!


  • 6 oz. stewed tomatoes
  • 2 oz. hot water
  • 4 teaspoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 garlic cloves, minced
  • 1 large onion, diced
  • 1 chicken breast, diced (or a whole chicken leg or thigh)
  • Gluten-free soy sauce (1-2 dashes or to taste)
  • 1 red pepper (capsicum), de-seeded and diced
  • OPTIONAL: You may serve this dish over my cauliflower rice.


  1. Brown your chicken and onions in a pan.
  2. Add all of the spices, stewed tomatoes and water and cook on medium heat for approximately 10 minutes – add more water if necessary so that it won’t dry out.
  3. Meanwhile, prepare your optional cauliflower rice.
  4. Add red pepper to the pan and let cook for about a minute or so.
  5. Serve in bowls, on plates with a nice side salad, other vegetable of choice or over cauliflower rice.
  6. Enjoy!


For larger portions, double the recipe or triple it or more.

For larger and more formal dishes, leave chicken parts whole and leave stew covered for 45 minutes until chicken parts are thoroughly cooked as in the picture.

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Tina Turbin

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