Paleo Chicken Handi

Indulge in the rich and aromatic flavors of Paleo Chicken Handi, a wholesome and dairy-free twist on the classic Indian dish. This recipe features tender chicken breast simmered in a velvety coconut milk curry infused with traditional spices like garam masala, cumin, and coriander. Sautéed onions and a fresh tomato puree create a flavorful base, while the addition of green chilies and fresh cilantro gives it a vibrant, zesty finish. Cooked in a handi or heavy-bottomed pot, this paleo-friendly delight is perfect for gluten-free and grain-free diets. Serve it with cauliflower rice or paleo flatbread for a satisfying meal packed with bold spices and wholesome ingredients. Ready in just 45 minutes, this is a must-try dish for fans of comforting, healthy Indian cuisine!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb Chicken breast
• 2 tablespoons Coconut oil
• 1 medium, finely sliced Onion
• 2 teaspoons Ginger-garlic paste
• 2 medium, pureed Tomatoes
• 1 cup Coconut milk
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 2 sliced Green chilies
• 1 teaspoon (adjust to taste) Salt
• 2 tablespoons, chopped Fresh cilantro

Directions

Step 1

Begin by cutting the chicken breast into bite-sized pieces and set aside.

Step 2

Heat the coconut oil in a handi or a heavy-bottomed pot over medium heat.

Step 3

Add the sliced onions to the pot and sauté them until they become golden brown.

Step 4

Stir in the ginger-garlic paste and sauté for another 2 minutes until fragrant.

Step 5

Add the pureed tomatoes, and cook the mixture for 5-7 minutes until the oil starts to separate from the sides.

Step 6

Mix in the coriander powder, cumin powder, turmeric powder, garam masala, and red chili powder. Stir well to combine.

Step 7

Add the chicken pieces to the pot, ensuring they are well-coated in the spice mixture. Cook the chicken for 5 minutes, stirring occasionally.

Step 8

Pour in the coconut milk, add the sliced green chilies, and salt. Stir to combine all the ingredients.

Step 9

Cover the pot with a lid and let it simmer on low heat for about 15 minutes, or until the chicken is fully cooked and tender.

Step 10

Once cooked, garnish with freshly chopped cilantro before serving.

Step 11

Serve hot with cauliflower rice or a paleo-friendly flatbread.

Nutrition Facts

Serving size	(1179.2g)

Amount per serving	% Daily Value*
Calories	1160.2

Total Fat 46.9g	0%
Saturated Fat 27.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 390.1mg	0%
Sodium 3923.2mg	0%
Total Carbohydrate 56.8g	0%
Dietary Fiber 8.4g	0%
Total Sugars 32.4g
Protein 133.2g	0%

Vitamin D 0IU	0%
Calcium 190.9mg	0%
Iron 7.3mg	0%
Potassium 2629.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 45.1%

Carbs: 19.2%