DinnerMain Course

Paleo Chicken Curry

Name: Paleo Chicken Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 racions
Cuisine: indian
Ingredients: 2 cs coconut oil; 1 u yellow onion finely chopped; 3 gra garlic minced; 1 cs ginger grated; 1 ct ground cumin; 1 ct ground coriander; 0,5 ct turmeric powder; 1 ct garam masala; 0,25 ct cayenne pepper (opcional); 600 g chicken breast cut into 1-inch cubes; 400 g diced tomatoes canned, undrained; 400 ml coconut milk full-fat, canned; 120 ml chicken broth; 0,75 ct salt; 0,25 ct black pepper freshly ground; 2 cs fresh cilantro chopped (opcional)

This paleo-friendly chicken curry features tender chicken pieces simmered in a rich, aromatic coconut milk sauce with warming Indian spices. It's a comforting and flavorful dish that adheres to paleo dietary guidelines without sacrificing taste. Serve it over cauliflower rice or with a side of steamed vegetables.

Una recepta original de Forkin

Temps total: 55 min
Racions: 4
Dificultat: Mitjana
Per ració: 592 kcal

Sense gluten

Preparació prèvia

Llista d’ingredients

2 cscoconut oil
1 uyellow onion, finely chopped
3 gragarlic, minced
1 csginger, grated
1 ctground cumin
1 ctground coriander
0,5 ctturmeric powder
1 ctgaram masala
0,25 ctcayenne pepper(opcional)
600 gchicken breast, cut into 1-inch cubes
400 gdiced tomatoes, canned, undrained
400 mlcoconut milk, full-fat, canned
120 mlchicken broth
0,75 ctsalt
0,25 ctblack pepper, freshly ground

garnish

2 csfresh cilantro, chopped(opcional)

Estris

measuring cups · dutch oven · large pot · measuring spoons · knife · cutting board

Elaboració

Pas a pas

1
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Uns 1 min
2
Add the chopped onion and cook for 5-7 minutes until softened and translucent, stirring occasionally.
Uns 7 min
3
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
4
Add the ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper (if using) to the pot.
5
Cook the spices for 1 minute, stirring constantly, to toast them and release their aromas.
Uns 1 min
6
Add the cubed chicken breast to the pot and cook for 3-5 minutes, stirring until lightly browned on all sides.
Uns 5 min
7
Pour in the diced tomatoes, coconut milk, and chicken broth.
8
Season with salt and black pepper, then stir everything to combine.
9
Bring the curry to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the chicken is cooked through and tender.
Uns 25 min
Nota de cuina: Stir occasionally to prevent sticking.
10
Taste and adjust seasonings as needed.
11
Garnish with fresh cilantro before serving, if desired.

Per ració

Nutrició

67%Puntuació

Calories: 591,6kcal
Proteïnes: 51,3g
Hidrats de carboni: 16,4g
Greixos: 40,3g
Fibra: 5,2g
Sucre: 7,1g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover chicken curry in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.