DinnerMain Course

Paleo Chicken Curry

Name: Paleo Chicken Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 порции
Cuisine: indian
Ingredients: 2 ст. л. coconut oil; 1 шт. yellow onion finely chopped; 3 зубчик garlic minced; 1 ст. л. ginger grated; 1 ч. л. ground cumin; 1 ч. л. ground coriander; 0,5 ч. л. turmeric powder; 1 ч. л. garam masala; 0,25 ч. л. cayenne pepper (необязательно); 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 ч. л. salt; 0,25 ч. л. black pepper freshly ground; 2 ст. л. fresh cilantro chopped (необязательно)

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.

Оригинальный рецепт от Forkin

Общее время: 55 мин
Порции: 4
Сложность: Средне
На порцию: 592 kcal

Без глютена

Подготовка

Ингредиенты

2 ст. л.coconut oil
1 шт.yellow onion, finely chopped
3 зубчикgarlic, minced
1 ст. л.ginger, grated
1 ч. л.ground cumin
1 ч. л.ground coriander
0,5 ч. л.turmeric powder
1 ч. л.garam masala
0,25 ч. л.cayenne pepper(необязательно)
600 gchicken breast, cut into 1-inch cubes
400 gdiced tomatoes, canned, undrained
400 mlcoconut milk, full-fat, canned
120 mlchicken broth
0,75 ч. л.salt
0,25 ч. л.black pepper, freshly ground

garnish

2 ст. л.fresh cilantro, chopped(необязательно)

Инвентарь

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

Приготовление

Шаг за шагом

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

На порцию

Пищевая ценность

67%Оценка

Калории: 591,6kcal
Белок: 51,3g
Углеводы: 16,4g
Жиры: 40,3g
Клетчатка: 5,2g
Сахара: 7,1g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

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

Разогрев

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