Paleo Chicken Handi
Experience the irresistible flavors of **Paleo Chicken Handi**, a wholesome and aromatic twist on a classic South Asian dish, perfectly tailored for a paleo lifestyle. This recipe features tender, bite-sized pieces of chicken simmered in a rich and creamy coconut milk gravy, infused with the bold flavors of garam masala, cumin, turmeric, and coriander. The use of coconut oil keeps it paleo-friendly while enhancing its authentic taste, and the addition of green chilies and fresh cilantro adds a vibrant, zesty finish. Ready in just 45 minutes, this one-pot dish pairs beautifully with cauliflower rice or paleo flatbreads, making it an easy, satisfying, and healthy dinner option. Perfect for those seeking a gluten-free, dairy-free, and nutrient-rich meal, Paleo Chicken Handi delivers comfort food with a clean-eating upgrade.
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 2 tablespoons Coconut oil
- 1 medium, finely sliced Onion
- 2 teaspoons Ginger-garlic paste
- 2 medium, pureed Tomatoes
- 1 cup Coconut milk
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 2 sliced Green chilies
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons, chopped Fresh cilantro
Instructions
Begin by cutting the chicken breast into bite-sized pieces and set aside.
Heat the coconut oil in a handi or a heavy-bottomed pot over medium heat.
Add the sliced onions to the pot and sauté them until they become golden brown.
Stir in the ginger-garlic paste and sauté for another 2 minutes until fragrant.
Add the pureed tomatoes, and cook the mixture for 5-7 minutes until the oil starts to separate from the sides.
Mix in the coriander powder, cumin powder, turmeric powder, garam masala, and red chili powder. Stir well to combine.
Add the chicken pieces to the pot, ensuring they are well-coated in the spice mixture. Cook the chicken for 5 minutes, stirring occasionally.
Pour in the coconut milk, add the sliced green chilies, and salt. Stir to combine all the ingredients.
Cover the pot with a lid and let it simmer on low heat for about 15 minutes, or until the chicken is fully cooked and tender.
Once cooked, garnish with freshly chopped cilantro before serving.
Serve hot with cauliflower rice or a paleo-friendly flatbread.
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3923 mg | 171% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 32.4 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2629 mg | 56% | |
*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.
