Paleo Indian Spiced Chicken2013-01-15
- Cuisine: Indian
- Course: Entree
- Recipe Type: Easy Entertaining, Gluten Free, Lactose Free, Paleo, Poultry, Protein
- Ingredients: Chicken Breast, Coconut Milk
In recent years, I have resorted to buying premade Indian sides from the International cuisine area of the grocery store to satisfy the cravings that Taylor and I have for Indian flavors. This chicken recipe is the first recipe of its kind where I felt the result was restaurant quality. The sauce is out of this world. The recipe originates from a Relish Magazine that featured a Chef Jon Ashton. They featured this recipe for the chicken marinade in addition to Bombay Sweet Potatoes.
I changed two main properties of the original recipe for his chicken. I replaced the plain yogurt and heavy cream for full-fat coconut milk, and instead of grilling chicken with the skin-on, I cut boneless, skinless chicken breasts into chunks and sauteed them on the stove top. I would even suggest using skinless chicken thighs. The dark, slightly fattier meat would be even more tender and juicy. Either way, this dish is a winner! I also substituted the soy sauce for coconut aminos.
This dish takes a little planning ahead, because the chicken should marinate for 8-24 hours before cooking. Like my Paleo Greek Lamb Chops, the benefits of the long marinating process make the flavors robust, and the meat tender. I served this dish on top of fresh spinach, and with my Paleo version of the Bombay Sweet Potatoes. This dish is simple, easy, not too spicy… fail-safe! Whether you marinate the chicken before work or overnight, the quick cooking process will take it from pan to table in no time!
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1/2 tsp coriander
- 1 tsp chili powder
- 2 tsp garam masala
- 2 tbs dried cilantro
- 1/2 tsp salt
- 1/2 cup hot sauce (I used Frank’s Original Hot Sauce)
- 1 cup full-fat canned coconut milk
- 2 tsp minced garlic (4 cloves)
- 3 tbs coconut aminos or soy sauce
- 2 packages of boneless, skinless chicken breasts, cut into small chunks
- 1. Combine all ingredients (except chicken) in a large bowl/container, and stir until well blended
- 2. Add chicken, turning to coat well
- 3. Cover so that the seal is airtight, and refrigerate at least 8 hours and up to 24 hours
- 4. Heat large nonstick skillet with coconut oil on medium/med-high heat
- 5. Add chicken to pan, cook for about 5 minutes, turn pieces over, then cover and cook for another 5 minutes
- 6. Uncover pan, and turn down heat so that chicken gently simmers in sauce (about 10-15 minutes)
- 7. Chicken should be tender, and no longer pink… and sauce should be slightly thickened
- 8. Enjoy!