Paleo Kadai Chicken
Dive into the bold and aromatic flavors of **Paleo Kadai Chicken**, a wholesome and healthier twist on the classic Indian dish. This recipe swaps traditional cooking oils for nutrient-rich coconut oil, making it perfect for those following a paleo lifestyle. Tender chunks of boneless chicken are simmered in a spiced tomato base, infused with the warm flavors of garam masala, Kashmiri red chili powder, and coriander. Crunchy green bell peppers add a pop of texture, while fresh cilantro lends a refreshing finish. With a quick prep time of just 20 minutes and an easy one-pan cooking process, this dish delivers restaurant-quality results in your own kitchen. Serve this gluten-free, dairy-free delight over cauliflower rice or enjoy it on its own for a satisfying, low-carb meal.
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Recipe Information
Ingredients
- 500 grams Chicken (boneless, skinless, cut into cubes)
- 3 tablespoons Coconut oil
- 1 large Onion (sliced)
- 2 large Tomatoes (pureed)
- 1 medium Green bell pepper (sliced)
- 1 tablespoon Crushed ginger
- 1 tablespoon Crushed garlic
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped)
- 1 cup Water
Instructions
Heat the coconut oil in a large kadai or heavy-bottomed pan over medium heat.
Add the sliced onion and sauté until it turns golden brown.
Stir in the crushed ginger and garlic, and sauté for another minute until fragrant.
Add the pureed tomatoes and cook the mixture until the oil begins to separate from the masala, about 5-7 minutes.
Stir in the Kashmiri red chili powder, coriander powder, turmeric powder, and salt. Cook for 2 more minutes to blend the spices.
Add the chicken cubes and mix well so that they are fully coated with the masala.
Pour in the water, bring to a boil, then reduce the heat to a simmer, covering the pan with a lid.
Cook for 20 minutes or until the chicken is tender and fully cooked, stirring occasionally.
Add the sliced green bell pepper and garam masala. Continue to cook for an additional 5 minutes until the pepper is tender but still crisp.
Turn off the heat and garnish with freshly chopped cilantro before serving.
Serve hot, optionally with a side of paleo-friendly accompaniments like cauliflower rice.
Nutrition Facts
Calories |
1372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2768 mg | 120% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 14.7 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 183 mg | 14% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2356 mg | 50% | |
*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.
