Paleo Salted Egg Chicken
Indulge in the rich, creamy flavors of Paleo Salted Egg Chicken, a mouthwatering dish that combines Asian-inspired ingredients with a health-conscious twist. Succulent boneless chicken thighs are simmered to perfection in a luscious sauce made from mashed salted duck egg yolks and velvety coconut milk, creating an irresistible harmony of savory and umami flavors. Enhanced with the aromatic punch of garlic, curry leaves, and a hint of heat from fresh red chili, this paleo-friendly recipe is both satisfying and flavorful. Ready in just under an hour, this dish is perfect for a hearty weeknight dinner or a crowd-pleasing addition to your meal prep. Serve it hot with cauliflower rice or steamed greens for a wholesome, gluten-free feast that’s sure to impress.
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Ingredients
- 500 grams boneless chicken thighs
- 3 whole salted duck eggs
- 2 tablespoons coconut oil
- 200 milliliters coconut milk
- 4 cloves garlic
- 8 leaves fresh curry leaves
- 1 whole fresh red chili
- 1 medium onion
- 0.5 teaspoon black pepper
- 0.25 teaspoon sea salt
Directions
Step 1
Start by hard boiling the salted duck eggs. Allow them to boil for about 10 minutes, then cool under running water.
Step 2
Peel the shells off the eggs. Separate the yolks from the whites and mash the yolks into a paste. Set aside.
Step 3
Heat coconut oil in a large pan or wok over medium heat.
Step 4
Add finely chopped garlic and sliced onion. Sauté until the onion becomes translucent.
Step 5
Add chopped chicken thighs to the pan. Cook until the chicken is browned and nearly cooked through, about 10 minutes.
Step 6
Stir in curry leaves, thinly sliced red chili, and black pepper. Mix well to combine flavors.
Step 7
Pour in the coconut milk along with the mashed salted egg yolks. Stir the mixture until the egg yolks are fully dissolved and the sauce takes on a creamy texture.
Step 8
Let the chicken simmer in the sauce over low heat for another 10 minutes, allowing the flavors to meld together while ensuring the chicken is thoroughly cooked.
Step 9
Taste and adjust seasoning with sea salt as necessary, keeping in mind that the salted eggs add a lot of the necessary saltiness.
Step 10
Remove from heat and serve hot, garnished with extra curry leaves if desired.
Nutrition Facts
| Serving size | (1111.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1638.3 |
| Total Fat 108.6g | 0% |
| Saturated Fat 46.0g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 2290.3mg | 0% |
| Sodium 6054.6mg | 0% |
| Total Carbohydrate 41.4g | 0% |
| Dietary Fiber 3.1g | 0% |
| Total Sugars 21.5g | |
| Protein 130.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 365.4mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 1967.4mg | 0% |
Source of Calories