Paleo Curry Cashew Chicken over Broccoli

Paleo Curry Cashew Chicken will make you fall in love with chicken again. The spicy ginger with sweet coconut milk gives the chicken a new meaning.

November 11, 2020

Paleo Curry Cashew Chicken on a white pasta plate

Paleo Curry Cashew Chicken over broccoli recipe is hot and sweet. The spicy ginger and curry combined with sweet coconut milk and tomatoes give the chicken a new meaning. This recipe is adapted from Emeals, a wonderful recipe planning app that makes it easy to follow healthy eating.

Serve With

This is a one-pot meal paleo meal, but you can serve over rice, if desired. This recipe uses broccoli prepared on the stovetop, but you can also use roasted broccoli.
Paleo Curry Cashew Chickenover Broccoli on a pasta plate

What to do with leftover ingredients?

Some recipes request 1/2 of the can or a few ounces leaving you with leftover ingredients. Place the remaining ingredients in ice cube trays and place them in the freezer. After the cubes are frozen, pop them out and store them in a ziplock bag for later use.

  • Leftover coconut milk
  • Extra tomato paste
  • Remaining pesto – see Pesto Recipe
freeze leftover ingredients in ice cube trays
Freeze extra ingredients in ice cube trays for later use.
Print
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Paleo Curry Cashew Chicken on a white pasta plate

Paleo Curry Cashew Chicken over Broccoli


Description

The hotness from ginger and curry combined with sweet coconut milk and tomato gives the chicken a new meaning. You’ll love chicken all over again with this recipe.


Ingredients

Scale
  • 1 Tablespoon ginger powder
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 lb. boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 onion, chopped
  • 1 Tbsp olive oil
  • 1 (14-oz) can chopped tomatoes
  • 7 ounces coconut milk, unsweetened  (use half of a 14-oz can and freeze the remainder)
  • 1 Tablespoon red curry paste
  • 2 Tablespoons tomato paste (1 ounce)
  • ¼ cup raw cashews, chopped
  • 1 pound cooked broccoli – 2 broccoli crowns
  • cilantro, chopped – for garnish
  • 1 lime, cut into 3 wedges

Instructions

  1. Combine ginger, salt, and cayenne pepper in a shallow dish.
  2. Place 1″ chicken pieces on a small platter or cookie sheet. Sprinkle mixed spices over the top of the chicken and toss to coat all pieces. I use an old flour sifter but sprinkling also works.
    Seasoning meat of Paleo Curry Cashew Chicken
    Using an old flour sifter helps sprinkle the seasoning on the chicken
  3. Heat oil in a large skillet over medium heat and add onions and chicken. Cook 8 minutes or until chicken is brown, stirring constantly.Cooking Paleo Curry Cashew Chicken
  4. Meanwhile, fill a medium saucepan with 2 quarts of water with salt over high heat. Bring to a boil and add broccoli. Reduce heat to medium and boil for 4 minutes. Remove broccoli to a colander with a slotted spoon. Rinse under cold water for a few seconds to stop cooking.broccoli crowns cut into bite-size pieces for Paleo Curry Cashew Chicken
  5. Add tomatoes, coconut milk, tomato paste, and red curry paste and bring to a boil; reduce heat and simmer 15 minutes.The cooking sauce added in Paleo Curry Cashew Chicken
  6. Place broccoli on a plate and stop with chicken sauce.
  7. Sprinkle with cashews pieces, cilantro and serve with lime wedges.

Notes

This is a paleo meal, but you can serve over your favorite rice if not following a low-carb diet.

  • Prep Time: 15
  • Cook Time: 30
  • Category: Chicken
  • Method: Stove Top
  • Cuisine: Indian

Keywords: Paleo, curry, ginger, gluten-free

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