Paleo Dinner Recipes: Spicy Chicken Balti

Paleo Dinner Recipes:

Spicy Chicken Balti

PREP/COOK TIME: 40 minutes (plus 30 minutes marinating)

This is quite a piquant take on chicken balti, so if you prefer your curries to be milder, halve the amount of chilies or else omit them or swap for a pinch of chili powder instead. We are using various spices to give this balti its characteristic flavor and also adding tomatoes, garlic, ginger and more, for a well-rounded taste.

How to Make Paleo Naan Bread:

You might be wondering about the naan bread in the photo, since conventional naan bread certainly isn’t paleo. There is a paleo version of it though! Simply combine 1/2 cup each of tapioca flour and almond flour, then mix in a cup of coconut milk to make a batter. Add a pinch of salt if you like. You can then pour some of the batter into a nonstick pan and cook until it sets, then flip and cook the other side. Repeat until you’ve used all the batter. Our spicy chicken balti recipe serves 2 people.

Ingredients:

1 teaspoon paprika
Juice of 1 lime
1 lb chopped chicken breast
3 teaspoons ghee
1 diced red onion
1 inch fresh ginger root
1 minced green chili pepper
2 minced garlic cloves
1 chopped red bell pepper
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
14 oz canned chopped tomatoes
2 tablespoons chopped fresh cilantro, for garnish (optional)

Method:

Combine the paprika and lime and marinate the chicken in this mixture in a non-metallic bowl for 30 minutes. Heat the ghee in a pan and brown the chicken in there, then remove the chicken from the pan.

Add the onion to the ghee and saute for 5 minutes. Mince the ginger then add it to the pan, along with the chili pepper, garlic and bell pepper. Cook for 1 minute.

Now you can turn up the heat and add the turmeric, cinnamon, coriander, garam masala and tomatoes. Cook for 10 minutes until the tomato mixture has thickened. Add 5 fl oz of hot water, then stir.

Add the chicken and simmer until the chicken is cooked through. Sprinkle some cilantro on top before serving if liked.

Save Print Author: CavemanDietBlog.com   Ingredients

• 1 teaspoon paprika
• Juice of 1 lime
• 1 lb chopped chicken breast
• 3 teaspoons ghee
• 1 diced red onion
• 1 inch fresh ginger root
• 1 minced green chili pepper
• 2 minced garlic cloves
• 1 chopped red bell pepper
• ¼ teaspoon ground turmeric
• ¼ teaspoon ground cinnamon
• ½ teaspoon ground coriander
• ½ teaspoon garam masala
• 14 oz canned chopped tomatoes
• 2 tablespoons chopped fresh cilantro, for garnish (optional)

Instructions

1. Combine the paprika and lime and marinate the chicken in this mixture in a non-metallic bowl for 30 minutes. Heat the ghee in a pan and brown the chicken in there, then remove the chicken from the pan.
2. Add the onion to the ghee and saute for 5 minutes. Mince the ginger then add it to the pan, along with the chili pepper, garlic and bell pepper. Cook for 1 minute.
3. Now you can turn up the heat and add the turmeric, cinnamon, coriander, garam masala and tomatoes. Cook for 10 minutes until the tomato mixture has thickened. Add 5 fl oz of hot water, then stir.
4. Add the chicken and simmer until the chicken is cooked through. Sprinkle some cilantro on top before serving if liked.

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