Sunday, November 3, 2013

Tasty Indian chicken

Oh how I love chicken thighs! They have become one of my cooking staples. The extra fat makes them more tasty and less dry than chicken breasts. Here's a recipe that I adapted from Sarah Fragoso's fabulous book EveryDay Paleo. We're not a paleo family, but I love the creative use of veggies and tasty meat centered meals that I find in so many paleo dishes.

Here's our cast:

Tasty Indian Chicken

2 TB coconut oil
1/2 onion diced
2 garlic cloves
1 tsp. curry powder
1/2 tsp. coriander
1 tsp. chili powder
1 can tomato paste
1/2 cup coconut milk
2 lbs boneless skinless chicken thighs (approx 8) cut into bite sized pieces
1tsp. sea salt
4 TB butter
1 package (12 to 16oz) spinach

Melt the coconut oil
Saute the onion and garlic
Add your spices, then add your tomato paste and coconut milk
Add your chicken and cook for 15 minutes or until thoroughly done
Add salt and spinach
Once the spinach is wilted add your butter
After your butter is melted, serve over cauliflower rice or brown rice
Bon Appetit!


  1. Looks yummy!! and super simple! even better!! will have to try this soon :)

    1. Thanks Coreyanne! Its a great recipe if you have kids that don"t like super hot curry...

  2. Thank you so much for sharing at the Twirl & Take a Bow Party! Have a great day!
    House on the Way