Curry is basically a type of dish comprised of spices cooked in oil and combined with puréed onions, garlic and ginger. During my travels I’ve learned that the word “curry” doesn’t really mean anything in India because they have so many variations of curry dishes that vary according to the region the dish is from. As for its origins, apparently there are similar recipes that date back to 1700 BC that were written on stone tablets! For now, I’m excited to introduce you to my primal, delicious and simple paleo chicken curry.
This is an amazing gluten free, grain-free paleo curry recipe that I have used for a while. If you really love curry, try my other Paleo Curry Chicken recipe. Serve either of these with my Paleo Flat Bread to mop up all that delicious sauce or in one of my wraps.Today I was in the mood for a wrap, so that is what you see in the above photo. The wrap is light and absorbs the juices beautifully.
Do you have a homemade curry sauce that’s just to-die-for? Please share it with me through my Contact page. I’m a big fan of ethnic meals and a huge curry fanatic and I love learning about the various ways to prepare it. Oh, and check out what gifts I’m giving away on my Giveaways page. Go win something!Print
This delicious chicken curry makes for a great, quick weeknight meal that really feels special. Almost like weekend takeout!
- 2 chicken breasts, chopped into 1-inch cubes
- 2 tablespoons coconut oil
- ½ head cauliflower, sliced and diced into 1-inch assorted pieces
- ½ teaspoon cumin
- 15 ounces of Curry Simmer Sauce (Trader Joes brand, or make your own)
- Salt, to taste
- Melt the coconut oil in a skillet over medium heat.
- Turn the heat up to high and brown your chicken.
- Lower the heat and add the cauliflower.
- Stir in the cumin and Curry Sauce and cook until cauliflower is semi-tender.
- Add salt to taste.
Serve alongside a salad or in ramekins for individual servings.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.