We decided to mix up our dinner routine with a new ethnic-inspired, spicy dish. We don’t venture often into Indian cuisine, but we had some potentially boring chicken breasts and all the fixings for a fabulous curry experiment.
The result was so successful we had to share it with you. Don’t let the ingredients list deter you - more than half of them are spices you should have anyway.
We recommend doing all the cutting and measuring prep before you start cooking rather than attempting to multitask. It’ll make this simple recipe that much more manageable. Serve this chicken and thick saucy goodness over cauliflower rice, steamed broccoli or even mashed sweet potatoes.
So many possibilities!
Paleo Indian-style Chicken Curry
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
2.5 pounds boneless, skinless chicken breasts, cut into ¾-inch cubes
1.5 teaspoons salt
3 tablespoons olive oil
1 large yellow onion, diced
1 shallot, minced
3 cloves garlic, minced
2 serrano pepper, seeded and diced
2 teaspoons fresh ginger, peeled and diced (about ½ inch piece)
4.5 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
1 teaspoon ground coriander
2/3 cup chicken broth
1 15 oz. can crushed tomatoes, with all juice
1 cup full fat coconut milk
2 tablespoons chopped parsley
2.5 teaspoons garam masala (or 2 teaspoons ground coriander, ¼ teaspoon ground black pepper, ¼ teaspoon cinnamon and ¼ teaspoon cardamom)
salt to taste
fresh lemon juice to taste (about one tablespoon)
1 tablespoon chopped parsley or cilantro (for garnish)
1. Place the diced chicken in a medium bowl and sprinkle with 1.5 teaspoons of salt. Set aside.
2. In a small prep bowl, mix the curry powder, cumin, turmeric, cayenne pepper and coriander. Set aside.
3. If not using pre-mixed garam marsala, in a separate small bowl mix 1.5 teaspoons of coriander, the black pepper, cinnamon and cardamom. Set aside.
4. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, but not smoking, add the chicken. Stir frequently until the chicken is browned on all sides but is still pink in the middle, approximately 10 minutes. Using a slotted spoon, remove the chicken from the pan but leave any remaining juices and fat.
5. With the pan still on medium heat, add the onions, shallot, garlic, serrano pepper and ginger to the pan. Add a tablespoon or two of olive oil to the mixture if it is too dry or sticking to the pan. Cook, stirring frequently, until the onions are soft and translucent, approximately 8 minutes.
6. Add the curry powder spice mixture to the pan along with the 2/3 cup of chicken broth. Stir until thoroughly combined and heated through, about 2 minutes.
7. Add in the tomatoes, coconut milk, parsley and garam masala spice mixture. Continue to stir until well combined. Bring to a boil, then turn the heat down as low as possible while maintaining a simmer. Allow to bubble slightly, stirring periodically, for 25 minutes or until chicken is cooked through and sauce is thickened. Add salt as desired.
8. Right before serving, top with a spritz of fresh lemon juice and chopped parsley or cilantro. Enjoy!
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