Simple Ginger Curry Chicken

As much as we love complex and bold flavors in curry, some days we simply don’t have time to create them from scratch (like we did with this curried rabbit recipe we put together for US Wellness Meats). This past Sunday was one of those hectic days. After a bit of rummaging around in the kitchen, I put this together and crossed my fingers.

For a little brightness and a strong kick, I suggest adding the garlic-chili chutney. A small amount goes a long way. We know you will enjoy this simple ginger curry chicken—with or without the chutney!

Ingredients
ginger curry chicken
2 Tbsp ginger paste
1 Tbsp curry powder
1 tsp salt
1/2 tsp white pepper
8 chicken thighs, skinless, boneless and diced
1 Tbsp coconut oil
cauliflower rice

garlic-chili chutney (optional)
20 cloves garlic
10 dried red chilis
1 tsp lime juice
1 tsp salt

Method

Simple Ginger Curry Chicken Recipe (paleo, primal, gluten-free)

Blend ginger paste, curry powder, salt, and white pepper in a small bowl. Mix thoroughly with chicken.

Simple Ginger Curry Chicken Recipe (paleo, primal, gluten-free)

Set aside to marinate for at least 30 minutes, no more than overnight. Meanwhile, if you’re making the chutney, chop the garlic and red chilis together. Then blend/pulverize/mash the garlic and chilis together in a small bowl with lime juice and salt.

Simple Ginger Curry Chicken Recipe (paleo, primal, gluten-free)

Melt the account oil over medium heat in a large skillet. Sauté the chicken until cooked, about 8-10 minutes.

Simple Ginger Curry Chicken Recipe (paleo, primal, gluten-free)

Serve over cauliflower rice. Top with garlic-chili chutney if desired.

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Simple Ginger Curry Chicken

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

ginger curry chicken
2 Tbsp ginger paste
1 Tbsp curry powder
1 tsp salt
1/2 tsp white pepper
8 chicken thighs, skinless, boneless and diced
1 Tbsp coconut oil
cauliflower rice

garlic-chili chutney (optional)
20 cloves garlic
10 dried red chilis
1 tsp lime juice
1 tsp salt

Method

1. Blend ginger paste, curry powder, salt, and white pepper in a small bowl. Mix thoroughly with chicken.

2. Set aside to marinate for at least 30 minutes, no more than overnight. Meanwhile, if you’re making the chutney, chop the garlic and red chilis together. Then blend/pulverize/mash the garlic and chilis together in a small bowl with lime juice and salt.

3. Melt the account oil over medium heat in a large skillet. Sauté the =chicken until cooked, about 8-10 minutes.

4. Serve over cauliflower rice. Top with garlic-chili chutney if desired.

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