Paleo Butter Chicken
A traditional Indian curry made dairy-free!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
- 2 tbsp extra virgin olive oil
- 25 g cilantro 2-3 stems (or parsley)
With a garlic crusher, crush the garlic cloves. In a bowl, add all of the ingredients for the chicken marinade, mix everything with your hands and make sure all of the chicken drumsticks are coated with the marinade. Leave it in the fridge to marinate for 2 hours*
Add the 2 tbsp of olive oil in a large wok or frying pan and heat. Add the chicken and cook for 5-6 minutes, making sure all sides are getting cooked. You don't have to fully cook the chicken now as they will cook later in the curry base. Cook the drumsticks on low-medium heat and make sure they don't burn, but have some nice grill marks.
With a garlic crusher, crush the garlic. With a mortar and pestle, crush the cloves and cardamon seeds. Add all of the ingredients except for the cashew cream and water. Cook the base for a few minutes until it becomes a thick paste.
Add the cashew butter and water. Mix with a whisk until well incorporated.
Add the drumsticks to the base. Cook for 10-15 minutes while stirring the curry as it tends to stick to the bottom as the water evaporates. The curry will become quite thick after 10ish minutes.
Add the final marinade ingredients to the pan and cook for an additional 3 minutes, stirring.Serve with some cauliflower rice, top with the chopped cilantro and some extra coconut cream if you have some.
Serving: 1serving | Calories: 676kcal | Carbohydrates: 18.69g | Protein: 45.32g | Fat: 48.07g | Saturated Fat: 19.42g | Polyunsaturated Fat: 6.17g | Monounsaturated Fat: 17.59g | Cholesterol: 150mg | Sodium: 1334mg | Potassium: 934mg | Fiber: 3.2g | Sugar: 6.61g | NET CARBS: 15.49g