Paleo Kari Chawal
Indulge in the flavorful and guilt-free pleasures of Paleo Kari Chawal, a reinvented take on the traditional Indian comfort food. This paleo-friendly recipe swaps out starchy rice for tender cauliflower rice, creating a low-carb base that’s both nutritious and satisfying. Juicy, bone-in chicken is simmered in a vibrant coconut milk curry infused with warming spices like turmeric, cumin, and coriander, delivering a burst of exotic flavors in every bite. The dish is garnished with fresh cilantro and a dash of lemon juice for a zesty finish. Ready in under an hour, this wholesome, dairy-free, and gluten-free meal is perfect for anyone seeking a healthy yet indulgent dinner option. Whether you’re following a paleo diet or simply love bold spices, Paleo Kari Chawal is guaranteed to become a weeknight favorite!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large head cauliflower
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 inch, minced ginger
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup coconut milk
- 1 cup water
- 2 pounds bone-in chicken pieces (legs or thighs)
- 0.5 cup, chopped fresh cilantro
- 1 tablespoon lemon juice
Instructions
Begin by preparing the cauliflower rice. Break the cauliflower into florets and pulse in a food processor until it resembles the texture of rice. Set aside.
Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the cauliflower rice and sauté for 5 minutes, or until it becomes tender. Then remove from the pan and set aside.
In the same pan, add another tablespoon of coconut oil. Add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and ginger to the pan and sauté for another 2 minutes until fragrant.
Stir in the turmeric, coriander, cumin, and red chili powder, mixing well with the onion mixture.
Add the chicken pieces to the pan. Sprinkle with salt and black pepper. Cook, turning occasionally, until the chicken is browned on all sides, about 10 minutes.
Pour in the coconut milk and water. Stir everything together, making sure the chicken is fully coated in the sauce.
Bring the mixture to a simmer, cover, and let it cook for 25-30 minutes until the chicken is cooked through and tender.
Stir in the lemon juice and add salt according to taste. Let it sit for another 2 minutes.
Serve the paleo kari hot over the prepared cauliflower rice. Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
2624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 40.6 g | ||
| Protein | 183.7 g | 367% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 424 mg | 33% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 5027 mg | 107% | |
*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.
