Paleo Chicken Tikka Curry
Indulge in the rich and aromatic flavors of Paleo Chicken Tikka Curry, a wholesome twist on the classic Indian dish that's both healthy and satisfying. Perfectly spiced with a blend of cumin, coriander, turmeric, garam masala, and a kick of cayenne, this dairy-free recipe swaps traditional cream for velvety coconut milk, making it paleo-friendly and deliciously creamy. Tender, marinated chicken melds beautifully with a fragrant sauté of onion, garlic, and ginger, simmering to perfection in a luscious curry sauce. This easy-to-make, one-pot wonder is ready in just over an hour and serves as a comforting, hearty meal. Garnish with fresh cilantro, pair with cauliflower rice or a side of roasted vegetables, and enjoy a guilt-free, flavor-packed dinner that’s sure to please your taste buds!
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Ingredients
- 500 grams boneless, skinless chicken breasts
- 400 ml coconut milk
- 2 tablespoons olive oil
- 1 inch piece fresh ginger
- 4 garlic cloves
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 0.25 cups fresh coriander
- 1 large onion
- 1 fresh green chili
Directions
Step 1
Cut the chicken breasts into bite-sized pieces.
Step 2
In a bowl, mix together lemon juice, cumin powder, coriander powder, turmeric powder, paprika, cayenne pepper, salt, and half of the grated ginger and garlic. Add the chicken pieces, coat well, and marinate for at least 30 minutes in the refrigerator.
Step 3
Chop the onion finely and slit the green chili.
Step 4
In a large pan, heat the olive oil over medium heat. Add the chopped onion, and sauté until translucent.
Step 5
Add the remaining ginger and garlic, and continue sautéing for 2-3 minutes until fragrant.
Step 6
Add the marinated chicken to the pan and cook until the chicken is browned on all sides.
Step 7
Pour in the coconut milk and bring the mixture to a gentle simmer.
Step 8
Add garam masala and black pepper. Stir well and let it cook for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens to your liking.
Step 9
Add the slit green chili and adjust salt to taste.
Step 10
Garnish with fresh coriander leaves and serve hot.
Nutrition Facts
| Serving size | (1306.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1415.1 |
| Total Fat 49.7g | 0% |
| Saturated Fat 10.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 425mg | 0% |
| Sodium 2815.9mg | 0% |
| Total Carbohydrate 76.6g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 41.8g | |
| Protein 162.6g | 0% |
| Vitamin D 5IU | 0% |
| Calcium 257.7mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 2797.9mg | 0% |
Source of Calories