Paleo Chicken Curry

I've always loved Indian food. Curry is one meal for some reason I've never tried to make. There are so many recipes out there and they're all a little different. After I tried one, I knew I could do a little better by making a few changes and making it a little easier. As much as I love using only 1 pan in as many of my Paleo meals as possible, this needs 2, almost 3. One for the curry and one for the chicken, 3 pans if you make Caulirice (Cauliflower rice). I wash the second pan after I combine the chicken mix to use for the curry caulirice so I don't use 3.  I usually make only 1-2 servings since I'm making this only for me. If you want to make more, just double the entire recipe ingredients. OK, lets get to it.


1-2 Large Chicken Breast(s) 
1 C Coconut Milk (full fat)
1 Sweet Potato Cubed (I prefer gold SP's or a White Potato)
4 Cloves of Garlic - Minced
1/2 C Onions - Sliced or Chopped
1 TBSP + 1 tsp Curry Powder
8-10 Small Cremini Mushrooms
1 TBSP Scallions - Topping
1 tsp Turmeric Powder
1/8-1/2 tsp Cayenne Pepper Powder (omit for non spicy)
2 TBSP Ghee - Divided
Sea Salt & Pepper to taste


This chicken curry is accompanied with curry cauliflower rice

This chicken curry is accompanied with curry cauliflower rice

  1. Let's get all the prep work done. Chop the onions and mince the garlic.
  2. Skin the potato and cube it, around 1/2" cubes.
  3. Cut your chicken into small pieces, around 3/4" cubes.
  4. Melt 1 good size TBSP of ghee in a large pan on med-low. Once
    it's melted, combine the Curry, Turmeric & Cayenne powders and
    swirl them into the ghee. Mix it around with the spatula/spoon
    until combined well.
  5. Add the coconut milk and stir in until mixed well. Keep mixture
  6. In a second pan, melt additional 1 TBSP of ghee. Once melted
    and hot, add in the garlic and onions, mix well together and
    sauté until the onions are translucent, about 5 minutes.
  7. Salt & Pepper the chicken to your liking and add the pieces to
    the onions & garlic and cook until the chicken is very lightly cooked. 
  8. Add the chicken/garlic/onions mixture, mushrooms and the cubed
    potatoes to the curry mixture pan. 
  9. Mix all ingredients until combined well, then turn the heat to high.
  10. Once it starts to simmer, cover and lower the heat to medium-low.
  11. After about 30 minutes, it should be done, but make sure the
    chicken is cooked thoroughly.
  12. Enjoy.

Paleo Pesto Stuffed Prosciutto Wrapped Chicken

I kept seeing so many chicken breasts stuffed with so many awesome flavors, I had to join in the fun. This was so simple to make, as well as the clean up... and those are my kind of meals! You can make Paleo Pesto Sauce really quick and easy. Click here to check out how to make it. 

1 Chicken Breast
2-3 Tbsp Paleo Pesto Sauce
3 Pieces of Prosciutto
1 Tbsp of Ghee (tastes best with ghee or unsalted butter)
S & P to taste

Preheat oven to 350°F. Slice the chicken breast on the large side, cutting a 2-3" slit into the side, about halfway deep, and then use your finger to create a decent size pocket in the breast. Season the chicken with S&P. Stuff the pocket with the pesto sauce, and then spread and place the slices of prosciutto over the entire breast. Wrap tightly and then tuck the ends of the prosciutto under the breast to secure it from moving. Melt the ghee in a glass dish so there is 1/8"-1/4" of melted ghee at the bottom. I used a 9x5 bread pyrex dish. This was the perfect size for the single breast. Use a bigger dish and more ghee to make more breasts. Place the chicken into the glass dish with the tucked side down. Place in the oven for 30 minutes, or until the chicken is cooked. Enjoy this with cauliflower rice, or your favorite side dish.