Paleo Chicken 65
Paleo Chicken 65 is a bold and flavorful twist on the classic Indian-inspired dish, reimagined to be entirely grain-free and gut-friendly. Perfect for Paleo enthusiasts, this recipe combines tender, marinated chicken bites coated in a zesty blend of coconut flour, arrowroot powder, ginger-garlic paste, turmeric, paprika, and red chili powder for an irresistible spice kick. The chicken is pan-fried in coconut oil and finished with aromatic curry leaves and green chilies for an authentic burst of flavor. This gluten-free, dairy-free dish is ideal as an appetizer or side, served golden-brown and crisp with a tangy splash of lemon juice. Ready in just 40 minutes, Paleo Chicken 65 is a mouthwatering way to enjoy bold flavors while keeping things wholesome and nutritious.
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 2 tablespoons Coconut flour
- 1 tablespoon Arrowroot powder
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Coconut aminos
- 2 tablespoons Lemon juice
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cumin powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Coconut oil
- 10 leaves Curry leaves
- 2 pieces Green chilies, slit
Instructions
Cut the chicken breast into bite-sized pieces and place them in a large mixing bowl.
In a separate bowl, combine coconut flour, arrowroot powder, ginger-garlic paste, coconut aminos, lemon juice, red chili powder, turmeric powder, paprika, cumin powder, salt, and black pepper to create the marinade.
Pour the marinade over the chicken pieces, ensuring they are well coated. Let them marinate for at least 30 minutes in the refrigerator, or longer for more intense flavors.
Heat coconut oil in a large skillet over medium-high heat.
Once the oil is hot, add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Fry the chicken until golden brown and cooked through, approximately 6-8 minutes per batch.
Remove the fried chicken pieces from the skillet and drain them on a paper towel to remove excess oil.
In the same skillet, add curry leaves and green chilies. Sauté until they are aromatic and slightly crispy.
Return the fried chicken pieces to the skillet and toss them with the sautéed curry leaves and green chilies, ensuring even coating.
Serve hot as an appetizer or side dish, garnishing with additional lemon wedges, if desired.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3305 mg | 144% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 10.0 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 123 mg | 9% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1758 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
