Paleo Chicken Tikka Curry
Elevate your dinner game with this rich and flavorful Paleo Chicken Tikka Curry! Perfectly tender chicken bites are marinated in a fragrant blend of spices including cumin, turmeric, and paprika before being simmered to perfection in creamy coconut milk. This wholesome, dairy-free, and gluten-free curry boasts layers of complex flavors, from the zest of fresh ginger and garlic to the warming notes of garam masala. A touch of lemon juice adds brightness, while chopped onion and a hint of green chili provide a subtle heat that ties it all together. Ready in just over an hour and ideal for four servings, this paleo-friendly recipe is a healthy twist on the classic Indian dish, making it a crowd-pleaser for weeknights or special occasions alike. Garnish with fresh coriander, and serve with cauliflower rice or roasted veggies for a complete meal!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 400 ml coconut milk
- 2 tablespoons olive oil
- 1 inch piece fresh ginger
- 4 garlic cloves
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 0.25 cups fresh coriander
- 1 large onion
- 1 fresh green chili
Instructions
Cut the chicken breasts into bite-sized pieces.
In a bowl, mix together lemon juice, cumin powder, coriander powder, turmeric powder, paprika, cayenne pepper, salt, and half of the grated ginger and garlic. Add the chicken pieces, coat well, and marinate for at least 30 minutes in the refrigerator.
Chop the onion finely and slit the green chili.
In a large pan, heat the olive oil over medium heat. Add the chopped onion, and sauté until translucent.
Add the remaining ginger and garlic, and continue sautéing for 2-3 minutes until fragrant.
Add the marinated chicken to the pan and cook until the chicken is browned on all sides.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Add garam masala and black pepper. Stir well and let it cook for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens to your liking.
Add the slit green chili and adjust salt to taste.
Garnish with fresh coriander leaves and serve hot.
Nutrition Facts
Calories |
1415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2816 mg | 122% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 41.8 g | ||
| Protein | 162.6 g | 325% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 258 mg | 20% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2798 mg | 60% | |
*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.
