Chicken Curry Recipe

Adapted From: Health-Bent

Servings: 4

This recipe is from one of our favorite cookbooks called “Primal Cravings” written by Health-Bent. We love this recipe because it infuses rich flavors and is simple to throw together. Make a big batch and eat it throughout the week.


Chicken Curry

1 lb. boneless, skinless chicken breasts

1 lb. boneless, skinless chicken thighs

1 cup avocado mayo (see recipe below)

2 tsp yellow curry powder

1 tsp garam masala

1 1/2 cup raisins

2 Tbs mango chutney

1 1/2 c slivered almonds, toasted

a handful of cilantro, roughly chopped



Avocado Mayo

1/2 avocado oil

1 egg yolk* (if you use local, pasture raised chicken eggs, you don’t have to worry about bacteria)

1 tsp Dijon mustard or vinegar or lemon juice



Chicken Curry

Place the chicken on a baking sheet and bake until cooked through, about 25 minutes on 350ºF.

While the chicken is baking, take out a large bowl and  mix together the rest of the ingredients. Once the chicken is cool enough to handle, chop it into bite sized pieces and place into the large bowl. Mix to incorporate.


Avocado Mayo

Put the egg yolk, mustard in the smallest bowl of your food processor. Start the blade running and slowly add the avocado oil. Slowly means–drizzle into the bowl of the food processor with a slow and steady stream. You should start to see an emulsion formingThe mayo is finished when it’s creamy and a little thick. All in all, it’ll take about 6 minutes.

 *if you use local, pasture raised chicken eggs, you don’t have to worry about bacteria


Adapted From: Health-Bent

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For the past five summers I have had the opportunity to be a camp counselor at Camp McCumber Type 1 Diabetes camp.