Chicken Plantain Curry is my husband’s favorite recipe that I cook for him. I’ve cooked it countless times and changed it up a little each time. Now, I finally perfected it, and I’m so excited that I can finally post the recipe. (My husband is away on a business trip so he couldn’t taste this. He did get pictures, which is almost – but not really – as good as actually tasting it.)

The ripeness of the plantains is purely a personal preference. My husband and I prefer the plantains to be on the sweet side. Therefore, I buy plantains that are have more black than yellow. However, if you do not like sweet plantains, buy the ones that are more yellow than black. Do not use plantains with any green on them as they will not be flavorful enough. Trust me as I have tried this recipe with every ripeness of plantains possible. If you are new to plantains, do not be intimidated of them like I was. Here is a good tutorial about how to peel them.

I hope you enjoy this recipe for Chicken Plantain Curry as much as I do. It is truly a favorite!

Chicken Plantain Curry | Easily Paleo

Chicken Plantain Curry | Easily Paleo



  1. In a large saute pan, melt the butter, ghee or coconut oil over medium high heat.
  2. Once melted, add the chicken to the pan.
  3. Cook the chicken, stirring frequently, until fully cooked and the juices run clear, approximately 10 minutes.
  4. Once chicken is fully cooked, turn the temperature to low. Add the coconut milk, stirring to combine. (Do not allow the coconut milk to boil as it will separate.)
  5. Add the spices to the chicken and coconut milk, stirring to fully incorporate.
  6. Add the plantains to the pan, stirring to combine.
  7. With the temperature still on low, allow to simmer for approximately 5 minutes.
  8. Add additional salt, if needed.
  9. Serve and enjoy!


My recipe was inspired by this recipe.

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