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Simple Paleo Chicken Curry

by Dhal

This is how to make our healthy Indian Chicken Curry, with perfectly steamed rice and a spicy curry sauce that will send your taste buds for a spin. It is one of my all-time favourite chicken curry recipes and it’s so simple to make.

Super Simple Chicken Curry

What can I say – this is one of those dishes that I find myself coming back to more often than any other recipe. It’s lighter than butter chicken, yet flavourful, and depending on the amount of heat you would like to add it can leave you in tears of joy. This is my favourite dish at any Indian restaurant and perfect comfort food (aside from Chicken Vindaloo, a story for a different day).

It’s so simple to make and can be prepped in about 30 to 35 minutes. This recipe was originally given to me by my father-in-law. I’ve made a few tweaks along the way to bring out the flavours of the chicken curry.

Now, this recipe covers the basics and creates a mild curry; if you need to pack in a bit more heat, add in some fresh green Thai chillies and a tsp more of red chilli powder.

The beauty of this dish is that it scales easily and allows for mistakes. If you need to make additional servings just add in half a tsp of all the spices, ½ onion and tomato, a clove of garlic, a cup of water or chicken broth and a piece or two of chicken.

That’s it! An Amazingly tasty Paleo Friendly Chicken Curry made right at home.

Ingredients for this recipe

The ingredients for this recipe are actually relatively easy to find and if you don’t have them I will list some alternatives if possible.

  • Chicken thighs: This is just your regular run of the mill boneless Chicken Thighs. We buy ours in bulk from Costco or the butcher in the town over.
  • Onions: WE tend to use red onions in our recipes that are just our preference if you prefer yellow onions those work as well.
  • Tomato: Since we are only using one tomato we opted for a large hothouse tomato if you are using Roma then you may need 2-3.
  • Garlic cloves: Just regular garlic cloves that you can find in your grocery store. We typically have a large amount on hand because it’s added to each of our dishes.
  • Ginger: One thumb of ginger works here though if you use a strong organic version you may only need half a thumb as ginger can often overpower the rest of the spices.
  • Cumin seeds: Cumin seeds any brand will do but just make sure it says jeera and has a really strong smell when you open it. Remember if it doesn’t have a strong cumin smell it might not be fresh.
  • Garam Masala: You can either buy a premixed version or try grinding it yourself at home by following our garam masala recipe. If you make it at home you will at least know all the ingredients that have gone into the mixtures.
  • Turmeric powder: Tumeric powder or Haldi usually comes in a root for looks like a miniature version of ginger just orange on the inside. while in India you grow your own, dry and grind these. It’s more convenient to buy it pre-packaged any brand will do just make sure Tumeric is the only ingredient.
  • Red chilli powder: You can use either Deggi Mirch or Kashmiri Mirch here you can typically find this now at any grocery store even Walmarts and Loblaws.
  • Salt: Regular run of the mill table salt. you can replace it with any other type you prefer as well.
  • Grass-fed butter or ghee: theGhee we use is Nanak brand that’s how we grew up aside from making our own clarified butter using unsalted butter.
  • Chicken broth: Any box of chicken broth is alright here if you prefer to use your own stock that works fine as well just adjust the salt added to the recipe.

Simple Paleo Chicken Curry

Rating: 4.5/5
( 2 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 86 calories 5.5 grams fat


  • 800 grams chopped chicken thighs (skinned)
  • 2 large onions grated
  • 1 large tomato chopped
  • 3 - 4 garlic cloves grated
  • 1 tsp ginger grated
  • 1 tsp cumin seeds
  • 2 tsp Garam Masala
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • Salt to taste
  • 2 tbsp grass fed butter and ghee
  • 4 cups water or chicken broth


  1. Heat up oil in saucepan on medium heat. Once oil has heated add in cumin seeds and garlic. Cook until Garlic starts to brown.
  2. Add onions, cook for 3 to 4 minutes until onions start to caramelize.
  3. Next, add tomato and ginger cook for 4 to 5 minutes until the tomato starts to turn into a paste.
  4. Mix in salt, chili powder, turmeric powder.
  5. Add chopped chicken and 4 cups water or chicken broth.
  6. Cover it with lid and set heat to medium-high. Cook for 20 to 25 minutes or until chicken is fully cooked and start to break away from the bone.
  7. Stir in the garam masala and any garnishes you would like. And add in additional spices if desired.
  8. Your chicken curry is now ready to serve with basmati rice, naan or roti.

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