One Pot Paleo Chicken Curry Stir Fry

one pot paleo chicken curry stir fry

Paleo Curry Chicken Stir Fry is one of my favorite go-to meals for a busy night or when I am dieting but need a big, guilt-free dinner. This is a meal that is really filling, without being too heavy or full of calories. You can add nuts, plain yogurt, or coconut milk if you’d like an even richer dish- and its delicious on its own or over a bed of rice if you aren’t following a paleo diet.

And, yes, I know this isn’t technically a stir fry since I’m not using a wok (and I actually end up usually using a cast iron for this dish), but it tastes pretty much the same and it’s easier for people to picture what I’m making calling it a stir-fry. 

Don’t let the curry scare you- this is a VERY mildly curried dish. We’re just adding a few spices for some flavor to add a little intrigue to diet food (who says eating healthy has to be boring? The smoky, slightly spicy and garlicky tastes are a great way to change things up and give yourself a little  more flavor in your diet.

As long as you have a large pan, this is a true one pot meal. If your pan is not large enough for the chicken and veggies to cook together and still get brown, you will want to cook the chicken almost all the way, set aside and brown the veggies and then add the chicken back in to finish. If your pan is too crowded, the veggies and chicken will steam instead of getting nice and brown. We want the veggies to have a little bit of bite and lots of brown, caramel-y flavor.

This is a great meal for the whole family. Be sure to really let veggies brown to get a sweeter flavor- that’s my secret for feeding my kids veggies. Last time I made this, my 1 year old daughter picked out all the broccoli off my dish and gobbled it up!

Don’t forget to check out some of my favorite paleo meals right under this recipe!  

One Pot Paleo Chicken Curry Stir Fry

One Pot Paleo Chicken Curry Stir Fry

Ingredients

  • 2 tbsp olive oil or other preferred oil
  • 2 chicken breasts, diced
  • 1 bell pepper, sliced into thin strips
  • 1 onion, halved and then cut into strips
  • 1 head broccoli, cut into bite sized pieces
  • 4 cloves garlic or 1 shallot, diced
  • 1 tbsp smoked paprika *
  • 1 tbsp red curry powder*
  • 2 tsp turmeric*
  • *these are what my hubby and I use- but this is VERY subjective to taste. Add a teaspoon at a time and add more as needed. This is a very adaptable recipe and is meant to be tasted as you go.

Instructions

  1. In cast iron pan or heavy skillet, heat oil until shimmery.
  2. Add chicken and brown evenly.
  3. If you have a large pan, add veggies. If your pan is too small for everything to fit and not be too crowded, remove chicken and add veggies (but be sure to cook chicken completely).
  4. Brown veggies and continue cooking chicken (or brown veggies and add chicken back when they are nice and browned). Add garlic or shallot when slightly browned so they don't burn.
  5. When chicken and veggies are fully cooked and browned, add another tablespoon of olive oil and spices.
  6. Combine well so spices evenly coat chicken and veg.
  7. Serve hot on its own or over rice.
  8. Enjoy!
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If you love this, check out this collection of over 25 Perfectly Paleo foods- desserts, mains, breakfasts- it’s all there. Great ideas to get into eating paleo!

25+ of the best paleo recipes- breakfasts dinners desserts and more! .jpg

 

Or why not try out one of these delicious paleo pastas? All the flavor and convenience of the pastas you love- with none of the carbs!

9 delicious paleo pastas- the tastes you crave without breaking a low carb diet!

 

Comments

  1. says

    Thanks for this great recipe! I tried it tonight for a different way to prepare some chicken and broccoli…definitely spiced up the dinner table! I didn’t have turmeric, but I love curry, so I just added some extra. I saw the suggestion to add nuts, and although I didn’t have plain cashews like I would have preferred, I did have honey roasted peanuts, so I tossed those suckers in! And I added a splash of chicken broth and about a tablespoon or two of some chuck peanut butter to make a little bit of a sauce (not much though). LOVED IT! Being adventurous is so fun!!!

  2. Jamie says

    Hello,

    I made this last night for my family and it was great. I added a few tablespoons of water at the end which created a really nice, flavorful sauce. Next time I will make brown rice with it to soak up all that wonderful sauce.

  3. khm614 says

    Pinned this from Pinterest and had to say thanks! Tried it tonight as written and the whole family loved it. Next time I might even make it spicier and serve some raita on the side, as we do like our heat. It’s fast, easy, healthy, and low-carb friendly. Never would’ve thought to use the dried curry spices without a saucy base but it really works!

  4. apucke3 says

    This was really good and easy to make! I might tone down the spices next time to 1 tbsp. of curry. I only used 1 tsp. of turmeric because I had never used it before. I used frozen broccoli because I hate cutting vegetables and I added some mushrooms because I looove mushrooms! Later I made some brown basmati rice and that was a nice addition. Will make again!

  5. Julia says

    I put all of these amounts in and it was WAYYYYY too spicy. I agree with previous comment…tsp’s would have been better. I will try it again though

    • says

      Julia- I’ve made a note in the recipe. My hubby and I like it REALLY REALLY spicy, but I’d suggest seasoning as you go. Start off with a teaspoon or two, and taste it- then add more if you’d like it spicier. In truth, I dont even measure anymore- just kind of dump spices in and taste it to see what I’m in the mood for that night.

  6. lori says

    is it really tablespoons not teaspoons of spices? Mine came out looking so very different from the picture! I wonder if I went wrong somewhere?

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