DinnerMain Course

Paleo Chicken Curry

Name: Paleo Chicken Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 porties
Cuisine: indian
Ingredients: 2 el coconut oil; 1 st yellow onion finely chopped; 3 teentje garlic minced; 1 el ginger grated; 1 tl ground cumin; 1 tl ground coriander; 0,5 tl turmeric powder; 1 tl garam masala; 0,25 tl cayenne pepper (optioneel); 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 tl salt; 0,25 tl black pepper freshly ground; 2 el fresh cilantro chopped (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 55 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 592 kcal

Glutenvrij

Mise-en-place

Ingrediënten

2 elcoconut oil
1 styellow onion, finely chopped
3 teentjegarlic, minced
1 elginger, grated
1 tlground cumin
1 tlground coriander
0,5 tlturmeric powder
1 tlgaram masala
0,25 tlcayenne pepper(optioneel)
600 gchicken breast, cut into 1-inch cubes
400 gdiced tomatoes, canned, undrained
400 mlcoconut milk, full-fat, canned
120 mlchicken broth
0,75 tlsalt
0,25 tlblack pepper, freshly ground

garnish

2 elfresh cilantro, chopped(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

67%Score

Calorieën: 591,6kcal
Eiwit: 51,3g
Koolhydraten: 16,4g
Vet: 40,3g
Vezels: 5,2g
Suiker: 7,1g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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