Paleo Salted Egg Chicken
Indulge in the rich, savory goodness of Paleo Salted Egg Chicken, a dish that perfectly balances creamy indulgence with bold, aromatic flavors. This paleo-friendly recipe features tender boneless chicken thighs simmered in a luxurious sauce made from mashed salted duck egg yolks, coconut milk, and fragrant curry leaves. A touch of fresh chili and black pepper adds a gentle kick, while the caramelized onion and garlic deepen the dish’s flavor profile. Cooked entirely in nutrient-rich coconut oil, this wholesome meal is free from dairy and refined sugars, making it a perfect match for clean-eating enthusiasts. Ready in just 50 minutes, this satisfying dish is best served warm and pairs beautifully with cauliflower rice or sautéed greens for a nutritious, paleo-approved feast.
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 3 whole salted duck eggs
- 2 tablespoons coconut oil
- 200 milliliters coconut milk
- 4 cloves garlic
- 8 leaves fresh curry leaves
- 1 whole fresh red chili
- 1 medium onion
- 0.5 teaspoon black pepper
- 0.25 teaspoon sea salt
Instructions
Start by hard boiling the salted duck eggs. Allow them to boil for about 10 minutes, then cool under running water.
Peel the shells off the eggs. Separate the yolks from the whites and mash the yolks into a paste. Set aside.
Heat coconut oil in a large pan or wok over medium heat.
Add finely chopped garlic and sliced onion. Sauté until the onion becomes translucent.
Add chopped chicken thighs to the pan. Cook until the chicken is browned and nearly cooked through, about 10 minutes.
Stir in curry leaves, thinly sliced red chili, and black pepper. Mix well to combine flavors.
Pour in the coconut milk along with the mashed salted egg yolks. Stir the mixture until the egg yolks are fully dissolved and the sauce takes on a creamy texture.
Let the chicken simmer in the sauce over low heat for another 10 minutes, allowing the flavors to meld together while ensuring the chicken is thoroughly cooked.
Taste and adjust seasoning with sea salt as necessary, keeping in mind that the salted eggs add a lot of the necessary saltiness.
Remove from heat and serve hot, garnished with extra curry leaves if desired.
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 2290 mg | 763% | |
| Sodium | 6055 mg | 263% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 21.5 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1967 mg | 42% | |
*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.
