My original recipe of my favorite dish: Chicken Tikka Masala was not paleo and I hadn't yet experimented to make it paleo. Well, last night, I did it! It was a pretty simple modification but still lets me stay paleo and eat something I really love.
I've updated my previous recipe and provided the Paleo version below. No yogurt or heavy cream - just 2 cans of organic Coconut Milk. Make sure on the ingredients it just says coconut, water. A lot of the products I've seen add some kind of chemical, binder or preservative that's unnecessary. Keep it simple and as pure as possible.
I hope you enjoy it as much as I do.
Chicken Tikka Masala
1.5 pounds boneless, skinless chicken breast
2 cans organic coconut milk
3 cloves garlic, minced
1 (1-inch) piece fresh ginger root, grated
1 teaspoon cinnamon
1 - 2 teaspoon ground cayenne pepper - I like mine hot so I use at least 2+ tsps
1Tbsp paprika
10 cardamom pods, cracked lightly
2 tablespoons honey
1.5 teaspoons salt
20 grinds fresh black pepper
3 tablespoon butter (ghee if you have it)
1 medium onion, finely chopped
2 - 4 tablespoons curry powder - based on your own tastes
1 (6-ounces) can tomato paste
I eat this without rice a lot and it's amazing on it's own.
Cut the raw chicken into cubes. In a large bowl, mix together one can of coconut milk, garlic, ginger, cinnamon, cayenne, paprika, cardamom, honey, salt, and pepper. Add the chicken and mix thoroughly. Cover and let marinate for 1 hour or up to overnight.
In a large skillet, heat the butter over medium-high heat. Add the onion and cook until translucent. Stir in the curry powder and tomato paste and mix well. Add the other can of coconut milk to the mixture and stir until smooth and the color is uniform. Slide in the chicken and all of the marinade, stir well, and bring to a simmer. Continue to simmer for 15 minutes or until chicken is cooked through and the mixture has thickened. Serve over the rice.
I love this recipe and hope you'll enjoy it too!
