Paleo Chicken Salan

Elevate your dinner table with this irresistible Paleo Chicken Salan, a rich and flavorful curry crafted with tender chicken thighs, creamy coconut milk, and a medley of warming spices. Perfect for those following a paleo or gluten-free diet, this dish celebrates the bold flavors of garam masala, turmeric, and cayenne pepper while embracing the natural creaminess of coconut oil and milk. Aromatic garlic, fresh ginger, and vibrant cilantro bring layers of freshness, while a splash of zesty lemon juice ties it all together. Ready in under an hour, this one-pot wonder is easy to prepare, making it an ideal weeknight meal. Serve it over cauliflower rice or alongside a crisp salad for a wholesome, satisfying feast!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 cup tomato puree
• 1 cup coconut milk
• 1 cup water
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 0.25 teaspoon black pepper
• 0.5 cup fresh cilantro, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Heat the coconut oil in a large pan over medium heat.

Step 3

Add the finely chopped onion to the pan and sauté until it becomes translucent, about 5 minutes.

Step 4

Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.

Step 5

Add the tomato puree to the pan and cook for 3 minutes, stirring occasionally.

Step 6

Incorporate the cumin, coriander, turmeric, garam masala, cayenne pepper, sea salt, and black pepper. Stir well to combine the spices with the tomato mixture.

Step 7

Add the chicken pieces to the pan and stir to coat them evenly with the spice mixture. Cook for 5 minutes until the chicken begins to brown.

Step 8

Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.

Step 9

Reduce the heat to low, cover the pan with a lid, and let it cook for 25 minutes, or until the chicken is cooked through and tender.

Step 10

Stir in the lemon juice and chopped cilantro, reserving some cilantro for garnishing.

Step 11

Taste and adjust the seasoning if needed, adding more salt or spices to suit your preference.

Step 12

Remove from heat, transfer to a serving dish, and garnish with the remaining fresh cilantro.

Nutrition Facts

Serving size	(1496.1g)

Amount per serving	% Daily Value*
Calories	1508.7

Total Fat 81.6g	0%
Saturated Fat 37.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 567.0mg	0%
Sodium 2871.5mg	0%
Total Carbohydrate 70.6g	0%
Dietary Fiber 13.7g	0%
Total Sugars 36.5g
Protein 128.6g	0%

Vitamin D 31.8IU	0%
Calcium 260.2mg	0%
Iron 13.6mg	0%
Potassium 3046.8mg	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: 48.0%

Protein: 33.6%

Carbs: 18.4%