Paleo Chicken Curry

I've always loved Indian food. Curry is one meal for some reason I've never tried to make. There are so many recipes out there and they're all a little different. After I tried one, I knew I could do a little better by making a few changes and making it a little easier. As much as I love using only 1 pan in as many of my Paleo meals as possible, this needs 2, almost 3. One for the curry and one for the chicken, 3 pans if you make Caulirice (Cauliflower rice). I wash the second pan after I combine the chicken mix to use for the curry caulirice so I don't use 3.  I usually make only 1-2 servings since I'm making this only for me. If you want to make more, just double the entire recipe ingredients. OK, lets get to it.

Ingredients:

1-2 Large Chicken Breast(s) 
1 C Coconut Milk (full fat)
1 Sweet Potato Cubed (I prefer gold SP's or a White Potato)
4 Cloves of Garlic - Minced
1/2 C Onions - Sliced or Chopped
1 TBSP + 1 tsp Curry Powder
8-10 Small Cremini Mushrooms
1 TBSP Scallions - Topping
1 tsp Turmeric Powder
1/8-1/2 tsp Cayenne Pepper Powder (omit for non spicy)
2 TBSP Ghee - Divided
Sea Salt & Pepper to taste

Directions:

This chicken curry is accompanied with curry cauliflower rice

This chicken curry is accompanied with curry cauliflower rice

  1. Let's get all the prep work done. Chop the onions and mince the garlic.
  2. Skin the potato and cube it, around 1/2" cubes.
  3. Cut your chicken into small pieces, around 3/4" cubes.
  4. Melt 1 good size TBSP of ghee in a large pan on med-low. Once
    it's melted, combine the Curry, Turmeric & Cayenne powders and
    swirl them into the ghee. Mix it around with the spatula/spoon
    until combined well.
  5. Add the coconut milk and stir in until mixed well. Keep mixture
    heated.
  6. In a second pan, melt additional 1 TBSP of ghee. Once melted
    and hot, add in the garlic and onions, mix well together and
    sauté until the onions are translucent, about 5 minutes.
  7. Salt & Pepper the chicken to your liking and add the pieces to
    the onions & garlic and cook until the chicken is very lightly cooked. 
  8. Add the chicken/garlic/onions mixture, mushrooms and the cubed
    potatoes to the curry mixture pan. 
  9. Mix all ingredients until combined well, then turn the heat to high.
  10. Once it starts to simmer, cover and lower the heat to medium-low.
  11. After about 30 minutes, it should be done, but make sure the
    chicken is cooked thoroughly.
  12. Enjoy.







Cucumber Tuna Boats

Simple, quick and delicious. 

Simple, quick and delicious. 

Safe Catch Foods sent me a few cans of tuna to try out, and I must say, this is some really, really good tuna. They Mercury test each fish they catch, that's right.. it's also wild caught so you know your getting the best quality fish possible. This was a cucumber tuna boat that was simply delicious. The cucumber was fresh and just snapped when you bit into it. I mixed the tuna with some Primal Kitchen mayo, red onions, some dill pickles, a bit of parsley, celery and black pepper. I topped them with avocado slices and dried chives. Now what to make next with the remaining cans... Hmmm.

Fluffy n' Chewy Brownies (Paleo & Flour free)


This totally just happened, and not by accident.  Paleo fluffy n' chewy chocolate chip brownies in da hizhouse!! So easy and delicioius. Flour free, Grain free, refined sugar free, soy free and dairy free. Pure heaven. 

1 Cup Crunchy Almond Butter
2 Tbsp OMGhee butter 
1 Egg
1 tsp Vanilla
1/3 Cup pure maple syrup
2 Tbsp Enjoylife Mini Chips
1/4 tsp baking soda
1/3 Cup unsweetened cocoa powder

Preheat oven to 325°
Mix all wet ingredients in a bowl until combined. Add in cocoa powder, chocolate chips and baking powder and mix well until combined completely. Pour and press into an 8"x 8" non stick pan. Sprinkle shredded coconut on top (optional). Bake for 20-25 mins or until cooked through. Enjoy!!