Paleo Indian Style Chicken Curry

Source: www.primalpal.net
Course: Dinner
Preperation time: 20min
Cooking Time: 30min
Serves: 6

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2/3 cup Chicken Broth 1 1 0 0 0 0 8 8
3 Tablespoon(s) Olive Oil 0 0 0 0 7 7 60 60
3 Fresh Garlic Clove, Minced 0 0 0 0 0 0 2 2
1 Teaspoon Cumin 0 0 0 0 0 0 1 1
1 Teaspoon Cayenne Pepper 0 0 0 0 0 0 1 1
4 1/2 Teaspoon(s) Curry Powder 0 0 1 1 0 0 5 5
1 Teaspoon Coriander 0 0 0 0 0 0 0 0
1 Tablespoon Lemon Juice 0 0 0 0 0 0 1 1
2 Tablespoon(s) Fresh Parsley, Finely Chopped 0 0 0 0 0 0 0 0
1 Teaspoon Turmeric 0 0 0 0 0 0 2 2
2 1/2 Teaspoon(s) Garam Masala 0 0 0 0 0 0 0 0
1 Large Yellow Onion, Diced 0 0 2 2 3 3 33 33
1 Large Shallot(s), Minced 0 0 1 1 0 0 4 4
2 1/2 Pound(s) Boneless Skinless Chicken Breasts 43 43 0 0 5 5 227 227
15 Ounce(s) Crushed Tomatoes, Can 1 1 5 5 0 0 23 23
1 cup Coconut Milk(s), Full Fat 1 1 2 2 10 10 92 92
1 1/2 Teaspoon(s) Salt 0 0 0 0 0 0 0 0
2 Teaspoon(s) Fresh Ginger, Peeled and Chopped 0 0 0 0 0 0 1 1
Total: Approximate Nutrition Info, Per Serving: 47 13 25 459
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Instructions

  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!
Visit www.primalpal.net for the full instructions.

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