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Yellow Coconut Curry Chicken with Paleo Coconut Rice

Chicken, Recipes | January 29, 2015 | By

Thai food is my favorite but it’s not always the most paleo-friendly.  The spiciness of this curry finds its perfect balance with the smooth and sweetness of the coconut cream.  The delicious dish is served over delicately paleo rice infused with a hint of coconut.  If you’re a nut lover, add in ¾ cup of cashews!

Yellow Coconut Curry Chicken with Paleo Coconut Rice
Serves 4
Tantalizing Thai coconut chicken curry over cauliflower rice...and it's paleo!
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 4 boneless skinless chicken breasts
  2. 1 ½ cup chicken broth
  3. 1 cup coconut cream (skimmed from the top of 1 refrigerated can of full fat coconut milk
  4. 1 tbsp coconut oil
  5. 1 small onion, chopped
  6. 2 tomatoes, diced
  7. 1 cup diced carrots
  8. 1 cup diced sweet potatoes
  9. 5 garlic cloves, minced
  10. 1 tbsp fresh ginger, peeled and minced
  11. 2 tbsp thai yellow curry paste (or curry powder or garam masala)
  12. 2 tsp salt
  13. 1 tsp black pepper
  14. 1 tsp garlic powder
  15. 1 tsp cumin
  16. ¼ tsp cayenne pepper
  17. ¼ tsp crushed red pepper flakes
  18. fresh chopped cilantro to garnish
For the Paleo Rice
  1. 2 cauliflower heads
  2. ¼ cup chicken stock
  3. ¼ cup coconut milk
  4. 2 tsp garlic powder
  5. 2 tsp salt
  6. 2 tsp black pepper
To make the Yellow Coconut Curry Chicken
  1. Clean chicken and dice into 1 inch cubes.
  2. Sauté onions and garlic in coconut oil in a large saucepan over low - medium heat for 2 minutes then add the chicken cubes and continue to cook until chicken has slightly browned.
  3. Mix curry paste (or curry powder) with coconut cream and chicken broth and pour over the chicken.
  4. Add the tomatoes, carrots and sweet potatoes and stir.
  5. Stir in salt, black pepper, garlic powder, cumin, cayenne pepper and crushed red pepper flakes.
  6. Cook on medium heat with the lid on for 40 minutes, stirring occasionally.
  7. Top with fresh cilantro and serve!
To make the Paleo Coconut Rice
  1. Wash and chop cauliflower heads then grate in a food processor or with a cheese grater.
  2. Add grated cauliflower to a pot with ¼ cup chicken stock, ¼ cup coconut milk, garlic powder, salt and pepper.
  3. Cover and let steam for 7 minutes over medium heat.
  4. Uncover, stir and serve!
The Paleo Panda https://thepaleopanda.com/

Paleo Chicken Tikka Masala with Paleo Naan

Chicken, Recipes | January 22, 2015 | By

At first glance, this rich and flavorful traditional Indian dish seems a bit intimidating to make but once you find the spices it’s a walk in the park and worth every bite!  I’ve seen a few recipes that call for you to make a homemade cashew cream to make the sauce even thicker and creamier.  This step isn’t necessary but if you are feeling like an overachiever, you can soak 1 cup of raw cashews in 3 cups of boiling water for 30 minutes, drain the cashews and save the reserve water, place the cashews a blender with ¾ cup of the reserve water and blend until smooth, then add ¾ cup of the cashew cream to the sauce before simmering.

Make my delicious paleo naan to dip or serve it over a bed of cauliflower rice with fresh cilantro on top!

Paleo Chicken Tikka Masala with Paleo Naan
Serves 8
A rich and creamy Indian chicken curry and paleo naan to dip.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
For the paleo chicken tikka masala
  1. 8 boneless chicken breasts
  2. 1 can coconut milk
  3. 2 tbsp olive oil
  4. 1 tbsp lemon juice
  5. 1 fresh cilantro bunch, chopped
  6. 4 tbsp garlic, minced
  7. 4 tbsp ginger, minced
  8. 1 tbsp cinnamon
  9. 1 tbsp chili powder
  10. 1 tbsp turmeric
  11. 1 tbsp salt
  12. 1 tbsp ground black pepper
  13. 1 tsp coriander
  14. 1 tsp cayenne pepper
  15. ¼ tsp cardamom
For the paleo chicken tikka masala sauce
  1. 28 oz. can of crushed tomatoes
  2. 6 oz. tomato paste
  3. 2 yellow onions
  4. 3 tbsp garlic, finely chopped
  5. 1 can coconut milk
  6. ¼ cup olive oil
  7. ½ cup water
  8. 1 tbsp lemon juice
  9. 1 tbsp garam masala
  10. 2 tsp paprika
  11. 1 tsp salt
  12. ½ tsp coriander
  13. ½ tsp cumin
  14. ½ tsp chili powder
  15. ½ tsp cinnamon
  16. ½ tsp turmeric
  17. ½ tsp black pepper
  18. ¼ tsp cayenne pepper
For the paleo naan
  1. 2 cups full fat coconut milk
  2. 1 cup almond flour
  3. ¾ cup tapioca flour
  4. ¼ cup coconut flour
  5. 1 tsp garlic powder
  6. 1 tsp salt
To make the chicken tikka masala
  1. Preheat the oven to 400 degrees.
  2. Dice the chicken breasts into bite-sized pieces.
  3. Mix the coconut milk, olive oil, lemon juice, cilantro, garlic, ginger, cinnamon, chili powder, turmeric, salt, black pepper and cayenne pepper together in a large mixing bowl.
  4. Place the chicken in the bowl with the spices and mix well.
  5. Bake the chicken uncovered for 60 minutes.
  6. Make the sauce by combining crushed tomatoes, tomato paste, thinly sliced onions, garlic, coconut milk, olive oil, water, lemon juice, garam masala, paprika, salt, coriander, cumin, chili powder, cinnamon, turmeric, black pepper and cayenne pepper in a saucepan.
  7. Bring to a boil then lower heat and simmer for 20 minutes, stirring occasionally.
  8. Add the chicken and simmer for an additional 5 minutes.
  9. Serve with paleo naan!
To make the paleo naan
  1. Mix the almond flour, tapioca flour, coconut flour, garlic powder and salt together in a large mixing bowl.
  2. Stir in the coconut milk and mix well.
  3. Melt 1 tablespoon of coconut oil in a skillet over medium high heat.
  4. Pour approximately ¼ cup of the batter into the skillet and spread into a circle shape.
  5. Cook for 2 minutes on each side or until the bottoms are golden brown and remember that the batter will not bubble up like pancakes do.
The Paleo Panda https://thepaleopanda.com/

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