I love Indian food. The unfortunate part of this is that when it comes to restaurant Indian food, it’s often loaded with things that aren’t exactly paleo-friendly: rice, rice flour, potatoes, lentils and wheat-based products, like naan. Delicious, buttery naan. Mmmm.
Anyway, I was craving something a little exotic the other night but wasn’t willing to brave the cold or spend the money on something I could just as easily make at home. After rummaging through my fridge for several minutes, I came out with a bag of sweet peppers, some chicken and an onion that needed some attention fast.
Curry! Of course.
I got busy chopping up my ingredients and pulled all the spices out of the cabinet before I finally realized: I’ve never actually made curry before.
Of course, that didn’t stop me. I mean, who hasn’t heard of the internet? I quickly looked around at similar websites, gathered a few ideas and came up with this mash of a recipe. If I can be completely honest, I think it came out awesome. Then again, I really wanted curry that night, so I might be biased.
Paleo Yellow Curry with Chicken and Sweet Peppers
Prep time: 10 minutes; Cook time: 40 minutes. Makes 2-4 servings, (depending on how hungry you are)
- 2 lbs chicken breast, thawed and cut into 1/2-inch slices
- 1 med yellow onion, sliced thin
- 4 medium-sized sweet peppers, cut into thin slices
- 2 tbsp coconut oil
- 3 tbsp curry powder (I used yellow curry)
- 2 tbsp minced garlic
- Ground red pepper
- 1 tsp. salt
- 1/2 can coconut milk
- 3/4 cup chicken broth
- 1 Tbsp cilantro
- Ground cinnamon
- In a large pan over medium heat, melt the coconut oil and cook the chicken in the oil until it’s about halfway done.
- Add in the sliced onion and peppers. Sauté lightly.
- Add the curry powder, garlic, red pepper and salt. Stir well, until the chicken and veggies are completely coated. Let that cook for another 3 minutes on medium-low heat.
- Add the coconut milk and chicken broth, stir well, and turn the heat down to low. Let it simmer for approximately 30 minutes.
- Add in the cilantro and a dash of cinnamon. Stir it in, and let it simmer for another 10 minutes.
I served my curry with a side of one of my absolute favorite dishes: oven-roasted Brussels sprouts. I guess we’ll consider it a culture clash!