Paleo Chicken Salan
Embrace the bold and flavorful world of paleo cuisine with this irresistible Paleo Chicken Salan recipe! Featuring tender, bite-sized pieces of boneless chicken thighs coated in an aromatic blend of spices like cumin, turmeric, garam masala, and cayenne, this dish offers a spicy kick balanced by the creamy richness of coconut milk. Sautéed onions, garlic, and fresh ginger lay the foundation for a savory tomato-based curry that simmers to perfection in just under an hour. This gluten-free, dairy-free, and paleo-friendly recipe is perfect for weeknight dinners or meal prep, serving four hearty portions. Garnished with fresh cilantro and a squeeze of lemon juice for an added burst of freshness, Paleo Chicken Salan pairs beautifully with steamed cauliflower rice or sautéed vegetables for the ultimate wholesome meal. Whether you're craving comfort food or experimenting with paleo Indian recipes, this one is sure to become a favorite!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup tomato puree
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the coconut oil in a large pan over medium heat.
Add the finely chopped onion to the pan and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
Add the tomato puree to the pan and cook for 3 minutes, stirring occasionally.
Incorporate the cumin, coriander, turmeric, garam masala, cayenne pepper, sea salt, and black pepper. Stir well to combine the spices with the tomato mixture.
Add the chicken pieces to the pan and stir to coat them evenly with the spice mixture. Cook for 5 minutes until the chicken begins to brown.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pan with a lid, and let it cook for 25 minutes, or until the chicken is cooked through and tender.
Stir in the lemon juice and chopped cilantro, reserving some cilantro for garnishing.
Taste and adjust the seasoning if needed, adding more salt or spices to suit your preference.
Remove from heat, transfer to a serving dish, and garnish with the remaining fresh cilantro.
Nutrition Facts
Calories |
1509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2872 mg | 125% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 36.5 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 260 mg | 20% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3047 mg | 65% | |
*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.
