Paleo Chicken Masala Curry
A flavorful and aromatic Indian-inspired curry, made with wholesome paleo ingredients and a blend of warming spices.
Servings 4 people
Calories 315kcal
Ingredients
- 1 onion
- 6 cloves garlic
- ¼ cup extra virgin olive oil or unsalted butter, organic grass-fed ghee, coconut oil
- 1 bulb ginger bulb
- 2 chicken breasts about 500g
- 1 red pepper
- 1.5 tsp coriander seeds
- 6 cloves
- ¼ tsp cardamon ground
- 1.5 tsp Himalayan salt
- 1.5 tsp chili powder
- 1.5 tsp cumin seeds or powder
- 1.5 tsp turmeric
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 2 cinnamon sticks
- 2 cups water
- 1 tsp garam masala
- ¼ cup coconut cream
- 2-3 sprigs cilantro about 25g
Instructions
- Peel and slice the onion. Mince the garlic and grate the ginger. Slice the red pepper. Cut the chicken into bite-size pieces. In a mortar, crush the cloves, cardamon seeds and coriander seeds with a pestle. Chop the cilantro.
- In a large frying pan or wok, heat the olive oil and add the onions and garlic. Cook on medium heat until soft. Add the ginger and chicken and cook 3-4 minutes and add the cloves, cardamon, coriander, turmeric, chili, cayenne, cinnamon sticks, salt, pepper and cumin. Mix well together and add 2 cups of water. Cover and let simmer on medium-heat for 20 minutes, or until the water has evaporated.
- Add the coconut cream and garam masala to the pan and mix well. Simmer, uncovered, for an additional 10 minutes until the curry is thick and creamy. Top the curry with the chopped cilantro.