A traditional Indian curry recipe that has been simplified for easy to find ingredients with a healthy twist. Dairy free and Paleo.
This traditional Goan recipe is impressive enough for a dinner party and great for meal prep.
- 2-lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- Juice of two limes
- ¾ tsp sea salt
- 1 cup shredded unsweetened coconut flakes
- 1 Tbsp fennel seeds
- ½ tsp ground nutmeg
- 2 tsp ground cinnamon
- 3 Tbsp & 1 ½ tsp ground cumin
- 3 Tbsp & 1 ½ tsp ground coriander
- 1 Tbsp black pepper
- 1 Tbsp poppy seeds
- ¾ tsp ground clove
- 2 Tbsp coconut oil
- 1 tsp yellow mustard seeds
- 2 yellow onions, small diced
- 2 Anaheim green chilies, small diced
- 1 tsp ground turmeric
- 10 cloves of garlic, minced
- 2-inch piece of ginger, peeled and minced
- 2/3 cup tomato puree
- 1 Tbsp pure tamarind paste
1. In a medium bowl, add the cubed chicken and toss with the lime juice and sea salt. Stir well and set aside.
2. In a small bowl, combine the spice mix of coconut flakes, fennel, nutmeg, cinnamon, cumin, coriander, pepper, poppy seeds, and clove. Stir and set aside.
3. In a large sauce pot, melt the coconut oil over high heat. Add the mustard seeds. When they begin to pop, reduce the heat to medium and add the chopped onions, diced green chilies and turmeric. Stir frequently till onion is soft and translucent, about 5 minutes.
4. Add garlic and ginger, letting fry for 30 seconds. Stir in spice mix and tomato puree, combining well. Add the chicken and let brown, stirring occasionally, for 5 minutes.
5. Poor in 4 cups of water. Bring to a rapid simmer for 10 minutes. Add the tamarind and continue simmering until the liquid has reduced in half and has a thick, sauce consistency, about 40 minutes.
6. Season with additional salt and pepper to taste. Serve with cauliflower rice and fresh cilantro.
Don’t skimp on spices. Use fresh, recently purchased spices that are less than 2 years old for optimal flavor
Make ahead, this recipe reheats great and gets more delicious as the days go buy.
Serve with basmati rice, cauliflower rice or blanched greens like chard or kale.
Swap chicken thighs for chicken breasts if you prefer white meat or do a 50/50 mix.
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