Paleo butter chicken

We made this recipe for the first time a few weeks ago but I didn't get a chance to put the recipe up that time. We made it again tonight and it was just as tasty as last time. Thanks to myheartbeets.com we've found one of our new favourite dishes. We served this with some Paleo naan.

Ingredients
serves 4
Marinade
approximately 600 g chicken thighs (boneless and skinless), cut into smaller pieces
120 ml coconut cream
1 tbsp freshly squeezed lemon juice
¼ tsp Garam Masala
¼ tsp coriander powder
¼ tsp cumin powder
¼ tsp turmeric powder
¼ tsp paprika
¼ tsp salt
¼ tsp pepper

Curry
2 tbsp ghee
1 onion, chopped
2,5 cm ginger, minced
5 garlic cloves, minced
1 carrot, cut into thick matchsticks
100 g green beans, halved
450 ml tomato passata
200 ml coconut milk, full fat
1 tsp garam masala
¼ tsp cayenne pepper
1 tsp coriander powder
salt and pepper to taste
fresh coriander for garnish

Place chicken pieces in a bowl and marinate with coconut cream and spices, set aside.
Add ghee to a pan on medium heat. Once ghee melts, add onions and cook until completely dark golden-brown but be careful not to burn them (this will take about 15-20 minutes).
Add ginger and garlic and saute for a few more minutes.
Add spices and let them fry off for a minute. Then add your chicken mixture and briefly stir-fry.
Add passata, carrot and beans, and cover your pan. Let everything simmer for about 12-15 minutes.
Add the coconut milk and let it simmer for another few minutes.
Garnish with coriander and serve with Paleo naan.

Paleo naan bread

Simple and delicious naan bread from myheartbeets.com to serve with your favourite Indian dishes.

Ingredients
makes 2
120 ml almond flour
120 ml tapioca flour
240 ml coconut milk, full fat
salt
ghee, to fry in

Mix all the ingredients together.
Heat a 24 cm nonstick pan over medium heat and grease with some ghee. Pour half the batter in the pan.
Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side; this can take some time so be patient.

Almost Paleo Chicken Tikka Masala

I got the recipe for this from againstallgrain.com. I love Tikka Masala so I wanted to give this a go. There seems to a lot of steps to this but to be honest it was quite easy, you just have to plan ahead a bit. Unfortunately I didn't take a photo of this dish.

Ingredients
serves 4

Marinade:
500 g chicken thigh fillets, fat trimmed
120 ml plain Greek yoghurt
1 garlic clove, crushed
½ tbsp ginger, grated
1 tbsp lemon juice
1 tsp cumin
1 tsp ground coriander
½ tsp cinnamon
1/4 tsp ground cardamom
1/8 tsp cayenne pepper
1/8 tsp turmeric
salt and pepper

Cashew cream:
Soak 240 ml raw cashews in 720 ml boiling water for about 30 minutes. Drain the cashews but keep the water. Put the cashews in a blender together with 180 ml of the soaking water. Blend until smooth.

Sauce:
1 tbsp olive oil
½ onion, finely diced
1 garlic clove
1 tsp grated ginger
1 tbsp Garam masala spice mix
3/4 tsp chili powder
½ tsp paprika powder
pinch of cayenne pepper
1 tsp salt
500 ml crushed tomatoes or passata
1 tsp honey
180 ml cashew cream
120 ml unsweetened almond milk
3 tbsp fresh coriander, roughly chopped

Make the marinade by mixing all the ingredients together in a bowl. Make some shallow slices in the chicken and place them in a zip-lock bag. Pour the marinade over it and massage the marinade in the bag so that it covers all the chicken. Let it marinade for about 24-48 hours.
Remove the chicken from the bag and with a paper towel remove the majority of the marinade.  Place it on a oven tray lined with baking paper and cook under the grill in the oven for about 10-12 minutes depending on the size of the chicken thighs. It's supposed to be just cooked through and being a bit browned. Remove from the oven and cut into cubes.
In a large pot or pan, heat the olive oil over medium heat. Add the onion, garlic and ginger and cook until soft and slightly browned, about 6-8 minutes. Add the spices and stir together for about a minute.
Add the tomatoes and honey. Season with salt and pepper. Partially cover the pot and cook until the sauce has thickened, about 10 minutes. Stir every now and again to keep the sauce from sticking.
Add the almond milk and cashew cream and continue to cook over low heat for about 10 minutes more. Add the chicken and simmer until chicken is warm again. Lastly, sprinkle with coriander.
Serve with some cauliflower rice.

Chicken cashew curry

We went to an Indian restaurant when we were in New Zealand and had Chicken Korma. We really liked that so we wanted to make it ourselves. We found a recipe on http://cookinginwestchester.com.

Ingredients
serves 3-4
2 cm piece of peeled fresh ginger
4 garlic cloves
2 red chilies
2 tsp ground coriander seeds
1½ tsp ground cumin seeds
80 ml water

120 ml cashew nuts
3 tbsp yoghurt

600 g skinless chicken thighs
4 tbsp butter or oil of choice
1 large red onion, finely chopped
4 green cardamoms
1 to 2 sticks cinnamon
3 bay leaves
4 cloves
1 tsp turmeric
1 can (400 g) whole canned tomatoes
1 capsicum, diced
100 g green beans, chopped
1 tsp salt
fresh coriander for decoration

Place the ginger, garlic, red chilies, coriander seeds and cumin seeds in a blender. Pour in the water and pulse a few times and mix to a smooth paste. Rub the paste onto to the chicken as let it rest while you prepare the rest of the dish.
Place the cashews and the yogurt in the blender and grind to a smooth paste.
Heat the butter on medium heat. Add in the onions and cook for 3-4 minutes until the onions begin to get golden. Add in the cardamom, bay leaves, cinnamon and the cloves and cook for a few seconds.
Add in the chicken together with the spice paste and the turmeric. Sauté for about 6-7 minutes.
Add in the tomatoes and bring the chicken to a simmer and cook for 10 minutes.
Stir in the cashew yoghurt mixture and simmer for another 3 minutes. Serve on a bed of boiled rice and with some fresh coriander.

In the making

Finished result