Paleo Indian Spiced Chicken

Ever since college, I have had an affinity for Indian cuisine.   I was fortunate that New Haven had multiple Indian restaurants to choose from, but more so that one of my roommates, Amy, had parents that would bring her the most amazing homemade Indian treats.  At the time, Amy had a severe milk allergy (which she has since grown out of), so her Dad had masterminded a plethora of delicious goodies that she could eat.  Her Mom’s chutney is also the best I’ve ever had.  The roommates and I probably ate more than half of Amy’s reserves, but we were lucky that she was not only happy to share, but was also often preoccupied with her studies.  If only I had spent less time in the dining hall, and thinking about food… perhaps I would also be a doctor right now. 🙂

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!