Paleo Chicken 65
Elevate your appetizer game with this irresistible Paleo Chicken 65, a healthier spin on the classic Indian dish that’s bursting with bold, spicy flavor. Perfectly seasoned bite-sized chicken pieces are marinated in an aromatic blend of coconut aminos, ginger-garlic paste, and vibrant spices like paprika and turmeric, then pan-fried to golden perfection in nutrient-rich coconut oil. Tossed with fragrant curry leaves and fiery green chilies, this paleo-friendly recipe delivers all the complexity of traditional Chicken 65 while staying gluten-free, grain-free, and dairy-free. Whether you're hosting a dinner party or looking for an indulgent snack, this dish pairs beautifully with a fresh squeeze of lemon and your favorite dipping sauce. Quick to prepare, versatile, and packed with flavor, Paleo Chicken 65 will quickly become a favorite for fans of low-carb, high-protein recipes!
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Ingredients
- 500 grams Chicken breast, boneless and skinless
- 2 tablespoons Coconut flour
- 1 tablespoon Arrowroot powder
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Coconut aminos
- 2 tablespoons Lemon juice
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cumin powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Coconut oil
- 10 leaves Curry leaves
- 2 pieces Green chilies, slit
Directions
Step 1
Cut the chicken breast into bite-sized pieces and place them in a large mixing bowl.
Step 2
In a separate bowl, combine coconut flour, arrowroot powder, ginger-garlic paste, coconut aminos, lemon juice, red chili powder, turmeric powder, paprika, cumin powder, salt, and black pepper to create the marinade.
Step 3
Pour the marinade over the chicken pieces, ensuring they are well coated. Let them marinate for at least 30 minutes in the refrigerator, or longer for more intense flavors.
Step 4
Heat coconut oil in a large skillet over medium-high heat.
Step 5
Once the oil is hot, add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Fry the chicken until golden brown and cooked through, approximately 6-8 minutes per batch.
Step 6
Remove the fried chicken pieces from the skillet and drain them on a paper towel to remove excess oil.
Step 7
In the same skillet, add curry leaves and green chilies. Sauté until they are aromatic and slightly crispy.
Step 8
Return the fried chicken pieces to the skillet and toss them with the sautéed curry leaves and green chilies, ensuring even coating.
Step 9
Serve hot as an appetizer or side dish, garnishing with additional lemon wedges, if desired.
Nutrition Facts
| Serving size | (679.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1388.5 |
| Total Fat 63.1g | 0% |
| Saturated Fat 42.0g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 425mg | 0% |
| Sodium 3304.7mg | 0% |
| Total Carbohydrate 37.0g | 0% |
| Dietary Fiber 10.4g | 0% |
| Total Sugars 10.0g | |
| Protein 160.3g | 0% |
| Vitamin D 65IU | 0% |
| Calcium 122.6mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 1757.8mg | 0% |
Source of Calories