Monthly Recipes

Shredded Chicken Curry

June 2017
Category: Main Course  Paleo  Gluten Free  Dairy Free  

 Serves 4


  • 1 Tbs. avocado oil
  • 1 small onion, diced
  • 1 Tbs. finely minced ginger
  • 2 cloves garlic, minced
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 1 TB Chili Powder 
  • 1 TB Paprika
  • 1/4 tsp Cinnamon 
  • 1/2 tsp Red Chili Flakes, or to taste
  • 12 Boneless skinless Chicken Thighs
  • 3 TB Tomato Paste
  • 1 1/2 cups Chicken Stock
  • 3/4 cup Coconut Milk
  • 1-2 Tbs. fresh Lime Juice
  • salt and pepper
  • fresh cilantro for garnish

Cooking Instructions

In a large pot or deep saute pan, heat the oil over medium high heat. Season chicken with salt and pepper. Brown thighs on each side and set aside. Reduced heat to medium. Add onions, ginger and garlic; sauté for a minute or two. Add the spices and tomato paste and cook for 1 minute. 

Add chicken stock and coconut milk and place chicken back in. Cover and reduce heat to medium-low. (Alternatively place in a slow cooker, set on low and cook for 6-8 hours.) Simmer for approximately 20-30 minutes or until chicken is very tender. Remove chicken and set aside to cool slightly. 

Add the lime juice and season with salt and pepper. Shred chicken, add back into sauce and mix well. Taste for seasonng, add more lime juice if needed. Garnish with Cilantro and serve with Cauliflower Rice! 



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