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Recipe & Photos by Daniela Modesto
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Recipe & Photos by Daniela Modesto
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Recipe & Photos by Daniela Modesto
When you want something warming, Paleo Chicken Tikka Masala is the go-tomeal during the cooler weather. It's hearty, comforting, and full of healthy spices.
Prep time:10 minutes
Cook time: 1 hour
Additional time: 15 minutes
Total time: 1 hour, 25 minutes
Yield:8 servings
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 tsp ground turmeric
- 1 Tbsp garam masala + 2 tsp
- ¾ tsp ground pepper, divided
- 1 tsp ground ginger
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground paprika
- 1 tsp salt, divided
- ¼ cup extra virgin olive oil + 1 Tbsp
- 1 large sweet or yellow onion, chopped
- 3 cloves garlic, minced
- 1-inch knob ginger, grated
- 1 Tbsp tomato paste
- 1 can full-fat coconut milk
- 2 cups tomato puree
- 2 Tbsp coconut palm sugar (skip if whole 30)
- Squeeze of lime
- 4 medium carrots, peeled and sliced
- 1 large Russet potato, peeled and chopped into cubes
- 1 rounded Tbsp freshly chopped cilantro
Instructions
- In a small mixing bowl, combine 1 Tbsp garam masala, turmeric, ginger, cumin, coriander, ½ tsp salt and ¼ tsp pepper, and set aside.
- Reserve half of the spice mix and add the other half to a Ziplock bag or marinating container along with ¼ cup olive oil and mix well. Add chicken and let marinate for 15 minutes to overnight.
- Heat a Dutch oven or large pot over medium-high heat. Add 1 Tbsp olive oil or coconut oil and chicken and brown chicken for 5 minutes on each side. Set aside on a plate. (Feel free to add additional oil if you don’t have enough in the pan.)
- In the same pan, add onion and ¼ tsp salt and cook for 8 minutes until translucent. Next, add garlic, grated ginger, reserved spice mixture, 2 tsp garam masala, ¼ tsp pepper and paprika and cook for 30 seconds.
- Add in coconut milk, tomato puree, tomato paste, coconut sugar and chicken, and let simmer on low heat for 40 minutes with a lid on. Stir occasionally.
- Meanwhile, add cut-up carrots and potatoes to a large pot of water and bring to a boil. Cook for 8-10 minutes, until tender, but not falling apart. Check them occasionally with a fork. Drain and set aside.
- When the sauce has thickened and the chicken is cooked through, add cilantro, a squeeze of lime, vegetables and simmer for another 5 minutes.
Note: Serve over rice or cauliflower rice with additional cilantro if desired.
