Reading Time: 3 minutesChicken curry might be one of my favorite dishes when I’m out to eat at an Indian or Thai restaurant. It’s flavorful, warm, and comforting, especially during chilly winter nights. However, as good as it tastes, it can be very filling and heavy, leaving you feeling bloated and tired.
Traditionally, most curries are made using ingredients like cream, coconut milk, ghee, and sugar, which give the sauce body and richness. For this paleo chicken curry, we eliminate those ingredients and use canned pumpkin instead. Pumpkin is a versatile squash that you can find year-round, it’s full of vitamins and nutrients, and it makes this curry healthy rather than heavy. The canned pumpkin makes a thick and hearty sauce, and the Indian spices are so bold they completely mask the pumpkin flavor.
I paired this paleo chicken curry with cauliflower rice instead of the typical white or brown rice, because the more vegetables the better. Click here for my easy cauliflower rice recipe. Use the recipe below as a guideline, changing up the vegetables to ones you prefer or have on hand. Also, the spices can be varied, adding more or less depending on your taste and how spicy you like things.
Paleo Chicken Curry with Vegetables
Traditionally, most curries are made using ingredients like cream, coconut milk, ghee, and sugar, which give the sauce body and richness. For this paleo chicken curry, we eliminate those ingredients and use canned pumpkin instead.
Ingredients
- 2 15oz cans organic pumpkin puree
- 1 pint organic cremini mushrooms sliced
- 1/2 yellow onion diced
- 2-3 bell peppers preferably different colors, cut into one-inch pieces
- 2 small zucchinis
- 2 small yellow squash
- 1 lb organic boneless, skinless chicken breast, cut into cubes
- 1/2 cup water
- 2 Tbsp coconut oil
Spices:
- 2 Tbsp cumin
- 1 Tbsp curry powder
- 2 tsp ginger powder
- 2 tsp turmeric
- 1/2 tsp red chili pepper flakes
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
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Add 1 Tbsp coconut oil to a Dutch oven or a large pan and heat on medium heat.
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Add the diced onion and spices, and cook them until the onions and oil are translucent, about 4-5 minutes.
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Add the chicken and the rest of the coconut oil (1 Tbsp) to the pan and cook until the chicken is no longer raw, about 4-5 minutes. (It will turn white throughout when it’s done.)
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Add the canned pumpkin plus half cup water to the pan, stirring to incorporate the spices and completely cover the chicken.
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Reduce heat to medium-low and allow curry to gently simmer.
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While the curry is simmering, chop the vegetables into one-inch sized pieces and add to the pan.
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Stir so the curry sauce is evenly distributed over the vegetables and chicken.
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Continue simmering on a low heat until the vegetables are cooked and the curry has thickened, about 20-30 minutes.
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Once the vegetables are soft, but still slightly crisp, turn off the heat and allow the curry to sit for 5-10 minutes. This will allow it to thicken more and make for a nice sauce.
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Serve with cauliflower rice (or your rice of choice) and enjoy. This recipe makes plenty of leftovers which will keep in the fridge up to a week.
She enjoys traveling around the world with her husband, exploring as many places and local food dishes as possible. Shannon feels that eating a country’s specialty food not only connects you to the culture, it also ensures you’re eating fresher and more local, too.
You can follow Shannon’s travels and art on Instagram.
