Paleo Indian Chicken Chili

Paleo Indian Chicken Chili

Servings 4
Total Time 40 min.
Preparation 10 min.
Cook 30 min.


Paleo Indian Chicken Chili Fresh


NatureRaised Farms® Individually Frozen Boneless Skinless Chicken Breast Portions heated in organic chicken stock and coconut milk with hearty Indian spices simmered with carrots and red bell peppers.


NatureRaised Farms® Individually Frozen Boneless Skinless Chicken Breast Portions (4-ounces each), thawed, large diced 2 Tablespoons coconut oil
½ cup onion, diced 2 Tablespoons garlic, minced 
2 Tablespoons ginger, minced 
1 cup chicken stock
1 (13.66 oz) can unsweetened coconut milk
2 Tablespoons red curry powder
2 Tablespoons hot Madras curry powder
½ teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon ground coriander
1 teaspoon Kosher salt
1 cup baby carrots
1 cup red bell peppers, diced
2 Tablespoons arrowroot powder


  1. In a medium saucepan, heat oil over medium-high heat. Sauté onions, garlic and ginger for 2 to 3 minutes. Stir in chicken and let sear on all sides for 5 to 7 minutes until chicken starts browning. Note that the chicken will not be cooked throughout at this step.
  2. Deglaze the pot with chicken stock and coconut milk. Scrape the bottom of the pot for food particles for added flavor.
  3. Stir in the seasonings: red curry, hot Madras curry, turmeric, cumin, coriander and salt.
  4. Add in the carrots and peppers, and bring chili to a boil. Reduce heat, cover and simmer for 20 minutes, stirring often. Mix arrowroot powder with 2 tablespoons of cold water and stir into chili until thickening begins.