📝 About This Recipe
Experience the soul-warming essence of Indian comfort food reimagined for the Paleo lifestyle. This dish features tender, charred chicken thighs bathed in a luscious, spice-infused tomato gravy thickened with rich coconut milk instead of traditional heavy cream. It is a vibrant masterpiece that balances the smoky heat of garam masala with the tropical sweetness of coconut, offering a dairy-free indulgence that doesn't compromise on flavor.
🥗 Ingredients
The Chicken & Marinade
- 2 lbs Boneless, skinless chicken thighs (cut into 1-inch bite-sized pieces)
- 1/4 cup Full-fat coconut milk (use the thick cream from the top of the can)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Garam masala
- 1/2 teaspoon Turmeric powder
The Masala Sauce
- 2 tablespoons Ghee or Coconut Oil (for sautéing)
- 1 large Yellow onion (finely diced)
- 1 tablespoon Fresh ginger (grated or minced into a paste)
- 4 pieces Garlic cloves (minced)
- 15 oz Tomato sauce or purée (unsweetened, no additives)
- 1 can Full-fat coconut milk (13.5 oz, shaken well)
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Smoked paprika (gives a lovely depth and color)
- 1/4 teaspoon Cayenne pepper (adjust for desired heat level)
- 1 teaspoon Sea salt (or to taste)
For Garnish
- 1/4 cup Fresh cilantro (roughly chopped)
- 4 pieces Lemon wedges (for serving)
👨🍳 Instructions
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1
In a large bowl, whisk together the 1/4 cup coconut milk, lemon juice, garam masala, and turmeric. Add the chicken pieces and toss until thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum tenderness.
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2
Heat 1 tablespoon of ghee or coconut oil in a large deep skillet or Dutch oven over medium-high heat.
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3
Working in batches to avoid crowding, add the marinated chicken to the pan. Brown the chicken for 3-4 minutes per side until it has a nice golden-charred exterior. The chicken doesn't need to be cooked through yet. Remove chicken and set aside on a plate.
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4
Lower the heat to medium and add the remaining tablespoon of ghee to the same pan. Scrape up any browned bits from the bottom (that's flavor!).
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5
Add the diced onion and sauté for 5-7 minutes until soft and translucent, almost beginning to caramelize.
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6
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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7
Add the coriander, cumin, smoked paprika, cayenne, and salt. Stir constantly for 30-60 seconds to 'toast' the spices and release their essential oils.
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8
Pour in the tomato sauce and stir to combine with the aromatics. Bring to a gentle simmer.
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9
Slowly pour in the full can of coconut milk, stirring until the sauce turns a beautiful vibrant orange color.
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10
Add the browned chicken and any juices from the plate back into the skillet. Stir to submerge the chicken in the sauce.
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11
Reduce heat to low and simmer uncovered for 15-20 minutes. The sauce should thicken slightly and the chicken should be tender and fully cooked.
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12
Taste the sauce and adjust salt or spice if necessary. If the sauce is too thick, add a splash of water; if too thin, simmer for another 5 minutes.
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13
Remove from heat and stir in half of the chopped cilantro.
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14
Serve hot, garnished with the remaining cilantro and a squeeze of fresh lemon juice.
💡 Chef's Tips
Don't skip the marinating step; the acidity in the lemon and the enzymes in the coconut milk help tenderize the chicken thighs beautifully. Use 'full-fat' canned coconut milk for the creamiest texture; light coconut milk will result in a thin, watery sauce. If you prefer a smoother sauce, you can blend the onion and tomato mixture with an immersion blender before adding the chicken back in. For a truly authentic flavor, find a high-quality garam masala or toast your own whole spices before grinding them. If you are sensitive to heat, remove the seeds from the cayenne or omit it entirely; the paprika and garam masala provide plenty of flavor without the burn.
🍽️ Serving Suggestions
Serve over a bed of fluffy cauliflower rice to keep the meal strictly Paleo. Pair with a side of roasted broccolini or sautéed spinach for extra greens. For a 'bread' substitute, try making Paleo-friendly flatbreads using almond flour and cassava flour. Enjoy with a glass of sparkling water infused with fresh cucumber and mint to cleanse the palate. Top with a dollop of unsweetened coconut yogurt for an extra layer of cooling creaminess.