indian takeout: paleo butter chicken

GLUTEN-FREE | DAIRY-FREE | PALEO

Time from start to finish: 2-3 hours (10-15 minutes of active time)
Difficulty level: easy peasy

For this week’s meal prep, I started with this recipe. I chopped my onions, smashed my garlic, measured out some spices, opened a can of coconut milk, plopped in some chicken breasts… and then I was done. 10 minutes had gone by. What do I do now?

Don’t get me wrong — I love quick meals, but when all I have to do is plop some things in my Staub, is it really cooking?

Yes, it is. It’s the kind of cooking where you can feel comfortable popping open a bottle of wine, and sipping it liberally as you cook, without a care in the world. Because even after a few, you couldn’t possibly mess this dish up.

Then, when a beautiful, complex Indian meal comes out? As Jack Donaghey from 30 Rock would say, “Be a white man, take credit.”

The spices are pretty key here — you need the herbaceous kick of cardamom, cumin, and coriander to get those authentic Indian flavors. Trader Joe’s Curry Powder includes all those flavors and more — and is versatile enough to justify the purchase.

The original recipe uses a slow cooker, but I sped up the process by making this in my French oven while watching some Sunday afternoon football. It was ready just in time for dinner. I served it with some brown rice, but it’d also be great with basmati rice, cauliflower rice, or some simple sauteed garlic kale. #doyoubooboo

Recipe adapted from one lovely life.

INGREDIENTS

  • 1 lb. boneless, skinless chicken breast
  • 1 medium onion, diced
  • 2 tbsp. coconut oil
  • 4 cloves garlic, minced
  • 1 in. piece of fresh ginger, minced
  • 1 tbsp. Trader Joe’s Curry Powder
  • 1 tsp. salt
  • 1/2 tsp. cayenne pepper (leave out if you’re lame)
  • 1 can of full-fat coconut milk
  • 1 can tomato paste (6 oz.)
  • juice of 1 lime
  • cilantro, as garnish
  • lime wedges, as garnish

INSTRUCTIONS

  1. In a French oven or large stockpot, heat coconut oil over medium heat. Add diced onions and saute until translucent.
  2. Add garlic, ginger, spices, and salt. Stir in coconut milk and tomato paste until combined.
  3. Add chicken to the pot. Be sure that all the chicken is covered in sauce. Turn heat to a low simmer. Flip the chicken every once in a while. Cook for 2-3 hours until chicken pulls apart.
  4. Pull chicken apart in the pot and squeeze in lime juice.
  5. Serve with cilantro and extra lime.
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