Chicken, Tomato & Green Bean Curry

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I mentioned last week just how much I am loving Vij’s At Home. This cookbook is spot-on and so easy to cook from.

One of my new favorite weeknight dishes is this {Paleo} Chicken Curry Recipe. It is essentially chicken, tomatoes and green beans with a simple yet complex-tasting blend of spices.

Perfect for a quick weeknight dinner (especially since most of the prep work can be done the night before or early in the morning) and makes enough to ensure lunch the next day.

I like to serve this aside cauliflower rice and a nice green salad.


  • Vij calls for red onion but I have been using mostly sweet onions in my cooking since they are in season right now (Walla Walla Onions) and super cheap.
  • You could substitute chicken breast but I recommend making sure it is boneless and skinless.

Slightly Adapted From: Chicken, Tomato & Green Bean Curry from Vij’s At Home

Chicken, Tomato & Green Bean Curry
12 Points Plus Per Serving -- Serves 6
Serves: 6
  • 2 Tablespoons Ghee (or coconut oil)
  • 1 large sweet onion, chopped
  • 5 to 6 medium cloves garlic, chopped
  • 1½ Tablespoons ground cumin
  • 1½ Tablespoon Mexican chili powder
  • 1 Tablespoon kosher salt
  • 1 teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • 1 28-ounce can crushed tomatoes (salt free)
  • 2½ pounds skinless, boneless chicken thighs, cut into 1" strips
  • ½ cup broth or water
  • 1 pound fresh green beans, trimmed and cut into 1" piecesPaleo Chicken Curry from
  1. If you have food processor use it to chop the onion. Set aside and separately chop the garlic. If not, chop by hand and make sure to keep them separate. Combine cumin, chili powder, salt, turmeric and cayenne pepper in a small dish.Paleo Chicken Curry from
  2. Slice the chicken thighs into 1" strips.Paleo Chicken Curry from
  3. Finally, wash and trim green beans then cut into 1" pieces.Paleo Chicken Curry from www.everydaymaven.comPaleo Chicken Curry from
  1. Heat a large soup pot over medium high heat. Once hot, add Ghee. Add chopped onion and cook for 8 to 10 minutes, stirring occasionally.Paleo Chicken Curry from
  2. Toss in garlic and cook an additional 2 minutes, stirring constantly.Paleo Chicken Curry from
  3. Next add in spices, cook about 45 seconds until fragrant, stirring constantly.Paleo Chicken Curry from
  4. Add crushed tomatoes, stir to combine and cook 4 to 5 minutes.Paleo Chicken Curry from
  5. Stir in chicken along with water (or broth) and bring to a boil. Once boiling, cover, reduce heat to medium and cook for 10 minutes.Paleo Chicken Curry from www.everydaymaven.comPaleo Chicken Curry from
  6. Remove lid, make sure chicken is cooked through by testing a piece. If so, stir in green beans and cook uncovered for about 5 minutes. You want the green beans to be slightly crunchy and bright green. Serve and Enjoy!Paleo Chicken Curry from

Paleo Chicken Curry. Chicken, Tomato and Green Bean Curry from

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  1. Hampton says

    I’ve got this simmering on the stovetop in my dutch oven right now. It smells great.
    Going to add the beans later, since they were leftover cooked from yesterday. Didi I already say it smells great!

  2. Megan says

    That was very yummy, I added some cinnamon to the spices, but the serving was giant. I am going to divide it into 10 servings for 5 points each (I used a little less chicken)

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