DinnerMain Course

Paleo Chicken Curry

Name: Paleo Chicken Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4人分
Cuisine: indian
Ingredients: 2 大さじ coconut oil; 1 個 yellow onion finely chopped; 3 片 garlic minced; 1 大さじ ginger grated; 1 小さじ ground cumin; 1 小さじ ground coriander; 0.5 小さじ turmeric powder; 1 小さじ garam masala; 0.25 小さじ cayenne pepper (お好みで); 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 小さじ salt; 0.25 小さじ black pepper freshly ground; 2 大さじ fresh cilantro chopped (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 55 分
人数: 4
難易度: 普通
1人分: 592 kcal

グルテンフリー

下ごしらえ

材料

2 大さじcoconut oil
1 個yellow onion, finely chopped
3 片garlic, minced
1 大さじginger, grated
1 小さじground cumin
1 小さじground coriander
0.5 小さじturmeric powder
1 小さじgaram masala
0.25 小さじcayenne pepper(お好みで)
600 gchicken breast, cut into 1-inch cubes
400 gdiced tomatoes, canned, undrained
400 mlcoconut milk, full-fat, canned
120 mlchicken broth
0.75 小さじsalt
0.25 小さじblack pepper, freshly ground

garnish

2 大さじfresh cilantro, chopped(お好みで)

調理器具

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

作り方

手順

1
Heat the coconut oil in a large pot or Dutch oven over medium heat.
約1 分
2
Add the chopped onion and cook for 5-7 minutes until softened and translucent, stirring occasionally.
約7 分
3
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
約1 分
調理のヒント： 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.
約1 分
6
Add the cubed chicken breast to the pot and cook for 3-5 minutes, stirring until lightly browned on all sides.
約5 分
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.
約25 分
調理のヒント： Stir occasionally to prevent sticking.
10
Taste and adjust seasonings as needed.
11
Garnish with fresh cilantro before serving, if desired.

1人分

栄養情報

67%スコア

カロリー: 591.6kcal
たんぱく質: 51.3g
炭水化物: 16.4g
脂質: 40.3g
食物繊維: 5.2g
糖類: 7.1g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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