Paleo Chicken Curry

Ingredients

  • 2 Tbs Coconut Oil
  • 8 Chicken Thighs(boneless, skinless), cut into 1" pieces
  • 1 Large Onion, cut into large chunks
  • 3 Small Zucchini, Cut in half lengthwise and thickly sliced
  • 1/2 Cup crushed Cashews
  • 1 tsp Garlic, minced
  • 1 tbs Curry Powder
  • ½ tsp Paprika
  • 2 tsp Coarse Real Salt
  • 2 Cans(about 15 oz each) Coconut Milk
  • 1 Cup Yellow or Red Grape tomatoes
  • Cilantro, to garnish

Instructions

  1. Heat the coconut oil in a stock pot to high heat. Add the chicken and cook until chicken pieces are browned on both sides. Remove the chicken from the pan and set aside, keeping the remaining oil in the stock pot.
  2. Add the onion and saute until lightly browned. Add the garlic, curry powder, paprika, and salt and saute for 30 seconds.
  3. Add the chicken back into the pot, along with the coconut milk. Bring to a boil.
  4. Reduce heat to a simmer, cover the pot with a lid, and let simmer for 30 minutes, or until chicken is tender. Add the zucchini to the pot in the last 10 minutes and add the tomatoes to the pot in the last 5 minutes of cooking.
  5. Serve in a bowl with the coconut broth, like a soup. Top with cilantro and crushed cashews.