People have been eating curry for over 4,500 years. Archaeologists were able to identify residues of the traditional curry spices – ginger, garlic and turmeric – in the skeletons and pottery dishes in excavations in India. It is truly an ancient dish. And for good reason. It’s warm, comforting, medicinal and filling. I created this Paleo Chicken Curry especially for my husband’s 37th birthday. It is his absolute favorite meal.

I love making curries. I make all different kinds. This one is particularly delicious due to the addition of dried apricots to the stew. It is the perfect balance of sweet, salty and creamy. Did you know there are some serious health benefits to eating curry? This is thanks to the extensive and powerful blend of spices that go into each warming dish, most notably turmeric.

Health Benefits of Curry

Reduces Inflammation
Can help prevent & treat cancers
Can potentially help prevent & treat dementia
Potential treatment against osteoporosis
Aids in digestion
Cardioprotective
Fights infections and illness
Boosts metabolism
Anti-aging

I personally love curry year round, but it’s especially delicious in fall when the weather starts to cool down. This paleo chicken curry is the perfect meal and makes delicious leftovers. I made mine for a crowd and they scarfed it all up. Enjoy!

Paleo Apricot Chicken Curry

A delicious blend of sweet, salty, and creamy paired with warming spices.

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Total Time 40

Course Main Course, Soup

Servings 6 people

Ingredients

1 tbs coconut oil
3 lb organic free range chicken thighs, cut into cubes approximately 9
4 sweet potatoes, peeled and cut into cubes
1 yellow onion, peeled and diced
6 carrots, sliced
1 bunch flat leaf kale, sliced
1 tbs red curry paste
1 tsp garam masala
1 tsp turmeric powder
1 tsp cumin
1 tsp salt
3 cloves garlic minced let sit out 10 minutes before cooking to increase antioxidant benefit
1 tbs fresh ginger, minced
4 cups organic free range chicken broth
1 can full fat unsweetened coconut milk
1 cup dried apricots, halved check ingredients to make sure they are preservative free
1/2 cup cilantro, chopped for topping

Instructions

In a large stockpot, heat coconut oil over medium high heat. Add onion and cook until translucent, stirring frequently. Add ginger and garlic and cook a few minutes more.
Add chicken, veggies, spices, apricot halves and broth to the pot and bring to a boil. Reduce to a simmer and cook until chicken is cooked through and veggies are tender, about 20 minutes.
Pour in coconut milk. Stir well and taste to adjust seasonings as needed. Serve hot with fresh cilantro on top.