Well first off, I can’t believe I am sharing this recipe. This has been the go to recipe for impressing guests. As long as they like their food a bit spicy. I always play with the spices and add more of this, a pinch of that, but if you follow this recipe you will get amazing results.
There are two ways to make this. Paleo and Sooo close to paleo. The difference is really only when marinating the chicken. If you chose to marinate the chicken then you will use some yogurt. If you just saute the chicken, then you will avoid the dairy. But its so little, so it’s definitely up to you!
Spices, spices, oh how we love spices!
- 1 cup plain yogurt
- 1 tbls lemon juice
- 2 tsp cumin
- 1 tsp cinnamon
- 1 clove garlic, minced
- 2 tsp cayenne pepper
- 1 tsp black pepper
- 1 tbls fresh minced ginger
- 3 or so chicken breasts, cut into small pieces to slide on a skewer
Combine all ingredients in a bowl, refrigerate 1-2 hours. Longer the better. Put on skewers and bbq or just bake in the oven for 10-15 minutes, until chicken is done. Set aside.
- 1 tbls organic butter or ghee, or olive oil, or coconut oil
- 1 glove minced garlic
- 1 white or yellow onion chopped
- 1-2 minced jalapeno (depending on how hot you like it. I usually do 2, but I like it hot!)
- 2 tsp cumin
- 2 tsp paprika
- 2-3 tsp garam masala
- 1/2 tsp sea salt
- 8 oz can of organic tomato sauce
- 3/4 -1 cup of coconut milk (do not get light)
- 1/2 cup cilantro to garnish
Melt butter and saute garlic, onion, and jalapeno in butter until onion is translucent. Season with cumin, paprika, garam masala. Stir in tomato sauce until all spices are combined. Slowly add the coconut milk until sauce thickens. You may or may not use all the milk, depending on how thick the milk is you use. Taste and see how you like at this point, you may want to add more spice or a dash of salt. Add cooked chicken and simmer all together for about 10 minutes. Serve over Cauliflower rice and top with cilantro.
Coconut Cauliflower rice (Thanks to Crossfit Sausalito’s Sean and Collin for this recipe)
- 1 can coconut milk
- 1 head of cauliflower
- sea salt/ pepper to taste
Put cauliflower in food processor until consistency of rice. Combine cauliflower and coconut milk in a pot. Turn on medium and stir occasionally. It is done when the coconut milk has almost completely boiled off. Serve under chicken!
This picture is with the NON marinated Chicken. Also when you marinate the chicken first, it does add another layer of spice!