Paleo Chicken Karahi
Savor the bold and fiery flavors of traditional South Asian cuisine with this Paleo Chicken Karahi recipe! Made entirely gluten-free and dairy-free, this dish combines tender, bone-in chicken simmered in a fragrant, spice-infused tomato base with garlic, ginger, and fresh green chilies for a flavorful kick. The use of coconut oil adds a subtle nuttiness while keeping it paleo-compliant, and the blend of earthy cumin, warming turmeric, and zesty coriander creates an irresistibly aromatic curry. This hearty dish is lovingly garnished with fresh coriander leaves and a splash of lemon juice for a refreshing finish. Ready in just an hour, it's perfect for weeknight meals and pairs beautifully with cauliflower rice or a crisp side salad. Dive into this wholesome, crowd-pleasing recipe that's low-carb, packed with nutrients, and bursting with authentic karahi flavors! Perfect for those following paleo or clean-eating lifestyles.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken (bone-in pieces)
- 4 medium Tomatoes
- 1 inch piece Ginger
- 5 cloves Garlic
- 2 large Green chilies
- 3 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
- 1 tablespoon Lemon juice
Instructions
Start by roughly chopping the tomatoes and green chilies. Grate the ginger and finely chop the garlic cloves.
Heat coconut oil in a large karahi or wok over medium-high heat.
Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add grated ginger and chopped garlic, stir frying for about 1-2 minutes until golden brown.
Add the chicken pieces to the karahi and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
Stir in the chopped tomatoes and green chilies. Cook until the tomatoes are soft and start to break down, about 8-10 minutes.
Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Stir well to coat the chicken and let it cook for another 5-8 minutes until the oil starts to separate from the spices.
Cover the karahi with a lid and reduce the heat to low. Allow the chicken to cook for 15-20 minutes, stirring occasionally, until it is cooked through and tender.
Uncover the pan, increase the heat to medium-high, and cook for an additional 5 minutes to reduce any excess liquid and intensify the flavors.
Garnish the chicken karahi with freshly chopped coriander leaves and a squeeze of lemon juice before serving.
Serve hot with a side of fresh salad or cauliflower rice to keep it Paleo-friendly.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2755 mg | 120% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 16.1 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 211 mg | 16% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2502 mg | 53% | |
*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.
