Chicken Curry (paleo & dairy-free)

For this chicken curry, I chose to use chicken thighs. Not only are the thighs cost-effective, but they are actually my favorite part of the chicken. They just seem to keep their moistness and the dark meat is the best! <— LOL…OK, so if it isn’t your personal favorite, go ahead and sub in chicken breast.

This recipe can be served alone or would be great served over some riced cauliflower!

Chicken Curry (paleo & dairy-free)

Ingredients

• 1 tablespoon curry powder
• 2 teaspoons garam masala
• 1 teaspoon sea salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon fennel seeds
• 2 pounds chicken thighs, cubed
• 1 large onion, diced
• 1 tablespoon ghee
• 1 jalapeño, seeded and small diced
• 1 medium turnip, peeled and small diced
• 1 teaspoon minced ginger
• 3-4 garlic cloves, minced
• 8 ounces chicken broth
• 1/4 cup coconut milk (the solid part at the top of the can)
• 2 tablespoons tomato paste
• 1/4 cup chopped fresh basil leaves + additional for garnish

Directions

In a large bowl, mix the curry powder, garam masala, sea salt, chili powder, and fennel seeds. Add chicken. Toss the chicken around with the seasonings. I use my hands, but that part is optional!

In a Dutch Oven or heavy-bottomed pot, heat the ghee over medium-high. Add the chicken, onion, jalapeño, and turnip. Cook for 10 minutes, stirring several times to make sure the chicken pieces are seared.

Add the ginger, garlic, broth, coconut milk, and tomato paste. Stir to blend. Bring to a boil. Reduce and let simmer uncovered for 30 minutes.

In the last 5 minutes of cooking, add the chopped basil. Serve in bowls and garnish with additional chopped basil.

Enjoy!