Paleo Chicken Vindaloo
Spice up your mealtime with this flavorful and healthy Paleo Chicken Vindaloo, a gluten-free, dairy-free take on the classic Indian dish. Tender, bite-sized pieces of marinated chicken are simmered to perfection in a rich blend of aromatic spices, including cumin, coriander, turmeric, and cardamom, with a touch of heat from cayenne pepper. This recipe swaps traditional oils for coconut oil to keep it paleo-friendly, while white vinegar adds a tangy kick that beautifully complements the bold spices. Simmered slowly with onions, garlic, and ginger, the result is a deeply flavorful, melt-in-your-mouth chicken dish that’s perfect over cauliflower rice or alongside roasted vegetables. Ready in just under 1.5 hours, this paleo vindaloo is ideal for meal prep or an impressive dinner that’s both healthy and comforting!
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Recipe Information
Ingredients
- 2 pounds chicken thighs, boneless and skinless
- 0.5 cup white vinegar
- 2 tablespoons coconut oil
- 2 large large onions
- 1 tablespoon fresh ginger, grated
- 6 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 stick cinnamon stick
- 3 pods cardamom pods, crushed
- 2 leaves bay leaves
- 2 tablespoons tomato paste
- 1 cup water
- 0.25 cup fresh cilantro, chopped
Instructions
Cut the chicken thighs into 1-inch pieces and set aside.
In a bowl, combine the white vinegar with ground cumin, coriander, turmeric, cayenne pepper, paprika, salt, and black pepper. Add the chicken pieces and marinate for at least 30 minutes.
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Add the onions and sauté until golden brown, about 8-10 minutes.
Stir in the ginger and garlic, cooking for an additional 2 minutes until fragrant.
Add the cinnamon stick, crushed cardamom pods, and bay leaves, stirring to combine.
Add the marinated chicken along with the marinade to the pot and cook until the chicken is browned on all sides, about 10 minutes.
Stir in the tomato paste and water, bring to a simmer, and cover the pot.
Reduce the heat to low and let it cook for 40 minutes, or until the chicken is fully cooked and tender.
Remove the cinnamon stick and bay leaves before serving.
Garnish with fresh cilantro and serve hot.
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 3196 mg | 139% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 19.3 g | ||
| Protein | 245.8 g | 492% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3602 mg | 77% | |
*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.
