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Coconut Chicken Curry with Garam Masala Spice

August 10, 2016

Coconut Chicken Curry with Garam Masala Spice

Enjoy a mouth-watering paleo dish in this Coconut Chicken Curry with Garam Masala Spice recipe. The wonderful blend of flavors is just amazing. You'll love it!

Serves 2


  • 3 chicken breasts, cut into chunks
  • 1 tablespoon of ghee or butter or coconut oil
  • 1 cup of coconut cream (skim from the top of 1 refrigerated can (13.5oz) of coconut milk)
  • 1 cup chicken broth or stock
  • 2 cup diced carrots
  • 1 cup chopped celery
  • 2 tomatoes, diced
  • 1½ tablespoons Garam Masala
  • 1 tablespoon grated ginger
  • ¼ cup cilantro, roughly chopped
  • 6 cloves garlic, minced
  • salt to taste



  1. Saute the chicken in the ghee, butter, or coconut oil in a medium-sized saucepan.
  2. When the outside of the chicken has all turned white, add in the coconut cream and the chicken broth and mix well.
  3. Add in the carrots, celery, and tomatoes.
  4. Add in the ginger and curry powder (or garam masala).
  5. Cook on medium heat with the lid on for 40 minutes (stirring occasionally).
  6. Add in the minced garlic and cilantro and salt to taste. Cook for another 5 minutes and serve.


Click here to buy Garam Masala and other herbs and spices


Source: Paleomagazine


Photo Credit to: Paleomagazine

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