Paleo “Chicken” Curry with Mushrooms, Greens, and Cauliflower Rice Recipe

Want a comforting curry that’s packed with nutrient-rich superfoods? This Paleo “Chicken” Curry uses golden, hand-shredded oyster mushrooms that look and feel just like pulled chicken. They’re served over cauliflower rice with tender greens in a silky turmeric coconut broth made with Kroma 24K Chicken Bone Broth, ginger and miso.

This bowl will leave you satiated, satisfied, and glowing from the inside out. It’s grain-free, dairy-free, and Kroma Reset-approved.

WHAT IS PALEO “CHICKEN” CURRY?

Paleo “chicken” curry is a grain-free, dairy-free take on a classic coconut curry. The “chicken” in this recipe is oyster mushrooms. Torn by hand and sautéed until golden, they have a stringy, meaty texture remarkably similar to shredded chicken. The paleo approach to eating focuses on whole foods like vegetables, quality fats and nutrient-dense broths, and leaves out grains, dairy, and refined sugar. So this curry is served over cauliflower rice instead of white rice, and its creaminess comes from coconut milk instead of cream.

WHY THIS PALEO “CHICKEN” CURRY?

This recipe starts with Kroma 24K Chicken Bone Broth, which adds savory richness along with collagen, amino acids and minerals. Turmeric and ginger give the broth its golden color and warming flavor, and miso and lemon juice add umami and brightness. The oyster mushroom “chicken” is satisfying without being heavy, the greens add color and nutrients, and cauliflower rice keeps the bowl light and low-carb.

The broth comes together in a blender in minutes, so you get deep, slow-cooked flavor without the wait.

INGREDIENTS FOR PALEO “CHICKEN” CURRY

Serves 2–3

Turmeric Coconut Curry Broth

• 6 tbsp Kroma 24K Chicken Bone Broth
• 1 can coconut milk
• ¾ cup water
• 1 tbsp lemon juice
• 1 tbsp tamari (or coconut aminos for strict paleo)
• 1 tsp turmeric powder
• 1 tsp sea salt
• ½-inch piece fresh ginger
• ½ tsp garlic powder
• 1 tbsp white miso
• ½ tsp cumin powder or seeds
• Chili powder, to taste (optional)

Mushroom “Chicken”

• 1 lb oyster mushrooms, shredded by hand like chicken
• 2 tbsp olive oil
• 1 tbsp tamari (or coconut aminos)
• 1 tbsp lemon juice

Cauliflower Rice

• ½ head cauliflower (or 1 bag frozen cauliflower rice)
• 2–3 tbsp olive oil
• Pinch of sea salt

Greens and Garnishes

• Steamed greens of your choice (kale, spinach, bok choy, or chard)
• Steamed veggies of your choice (optional)
• Cilantro (optional)
• Sesame seeds (optional)
• Chili flakes (optional)
  
  
  
  

HOW TO MAKE PALEO “CHICKEN” CURRY

Make the Curry Broth

1. Blend Kroma 24K Chicken Bone Broth, coconut milk, water, 1 tbsp lemon juice, 1 tbsp tamari, turmeric, sea salt, ginger, garlic powder, white miso, cumin, and chili powder (optional) until smooth. This makes about 3 cups of broth.

2. Warm the broth gently in a saucepan over low to medium heat.

Cook the Mushroom “Chicken”

3. Heat 2 tbsp olive oil in a pan over medium-high heat.

4. Sauté the shredded oyster mushrooms for a few minutes, until golden brown.

5. Add 1 tbsp tamari and 1 tbsp lemon juice. If the pan gets dry, add a few splashes of water to keep things moving.

6. Taste-test the mushrooms. When you like the flavor and texture, they’re ready.

Make the Cauliflower Rice and Greens

7. Pulse the cauliflower in a food processor until it looks like rice, or cook a bag of frozen cauliflower rice according to the package directions.

8. Sauté the cauliflower rice with 2–3 tbsp olive oil and a pinch of sea salt until tender.

9. Steam your greens for 2–3 minutes, until bright and just wilted.

Assemble

10. Spoon cauliflower rice into bowls, then add the greens and mushroom “chicken.” Ladle the warm curry broth over the top and finish with your choice of garnishes.

BENEFITS OF PALEO “CHICKEN” CURRY

This golden bowl is full of superfoods:

• Kroma 24K Chicken Bone Broth: Made from slow-simmered chicken bones and rich in collagen, amino acids and minerals that support gut health and overall wellness.
• Oyster Mushrooms: Low in calories and a source of fiber, B vitamins and beta-glucans. They give the bowl the satisfying, meaty texture of shredded chicken.
• Leafy Greens: Add vitamins A, C and K, folate and antioxidants with almost no calories.
• Turmeric: Contains curcumin, a compound studied for its anti-inflammatory and antioxidant properties.
• Ginger: A warming root traditionally used to support digestion and soothe the stomach.
• Cauliflower Rice: A low-carb, grain-free alternative to rice with vitamin C, vitamin K and fiber.
• Coconut Milk: Adds dairy-free creaminess and healthy fats that help you feel full.
  
  
  
  

TIPS FOR THE BEST PALEO “CHICKEN” CURRY

• Shred, Don’t Slice: Pull the oyster mushrooms apart by hand along their natural grain for the most chicken-like texture.
• Give the Mushrooms Space: Spread them out in the pan so they brown and crisp at the edges instead of steaming.
• Don’t Boil the Broth: Warm it gently. High heat can split the coconut milk and dull the flavor and live cultures of the miso.
• Add Black Pepper: A pinch of black pepper helps your body absorb the curcumin in turmeric.
• Make It Strict Paleo: Swap tamari for coconut aminos and leave out the miso, since both are made from soy.
• Squeeze Out Excess Moisture: If you’re using frozen cauliflower rice, press out extra water before sautéing so it doesn’t turn mushy.
  
  
  
  

SERVING SUGGESTIONS

• Load Up the Greens: Use a mix of kale, spinach, and bok choy for more color and nutrients.
• Add Real Chicken: Top with shredded rotisserie chicken for an extra protein boost.
• Add an Egg: A soft-boiled egg makes the bowl even more filling.
• Meal Prep It: Store the broth, mushrooms, greens, and cauliflower rice separately and reheat them gently for quick lunches.
  
  

This Paleo “Chicken” Curry brings together the nourishing base of Kroma 24K Chicken Bone Broth, savory oyster mushroom “chicken,” fresh greens, and golden turmeric coconut broth over cauliflower rice. It’s a simple, satisfying way to fuel your body with superfoods, one bowl at a time.

ENJOY!