Paleo Lemon Chicken Curry
This paleo lemon chicken curry combines creamy coconut milk, tender chicken, and fresh citrus for a bright, balanced dish.
Equipment
- Large Pan
- Mixing bowl
- Knife
- Cutting board
- Wooden Spoon
- Measuring Cups
Ingredients
Chicken
- 2 lbs chicken breast sliced
- 1 tsp salt
- 1/2 tsp black pepper
Curry Base
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp ginger grated
- 2 tbsp curry paste
- 1 can coconut milk
- 2 tbsp lemon juice fresh
Instructions
- Heat oil in a pan and sauté garlic and ginger until fragrant.
- Add chicken and cook until lightly browned and sealed.
- Stir in curry paste and mix until aromatic and evenly coated.
- Pour coconut milk and simmer until sauce thickens and chicken becomes tender.
- Add lemon juice at the end, stir, and serve warm.
Notes
Add lemon at the end to keep flavor bright. Simmer longer for softer texture or less for firmer pieces. Adjust spice to taste. Store in fridge up to four days or freeze. Reheat gently to maintain creamy consistency.