Chunky Chicken In A Paleo Tandoori Sauce

Chunky Chicken In A Paleo Tandoori Sauce Chunky Chicken In A Paleo Tandoori Sauce

Going out to restaurants is sometimes quite hard to do, especially when you can not be certain as to what the chefs are using in their cooking. With this recipe I have taken on of my favourite Indian recipe and made it paleo diet friendly. Personally I enjoy serving this chunky chicken in a paleo tandoori sauce on a bed of cauliflower rice and a side of vegetables, however, the choice of sides are completely yours to make. This dish is sure to be a hit with friends and family.


2 lb chicken breasts, fat trimmed and cut into palm sized portions
4 cups chicken broth, homemade and paleo
1/2 onion, chopped finely
2 cloves garlic, minced
Pinch sea salt

Tandoori Sauce:
1/2 cup full fat coconut milk
1 tsp sea salt
1 tsp smoked paprika
1 tsp cayenne pepper, optional but highly recommended
1 tsp cumin
1 tsp turmeric
1 tsp black pepper

Chicken Directions:

  1. Fill a large pot with chicken stock and add the garlic and onion and bring to the boil.
  2. Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink.
  3. Remove pot of chicken from heat and drain immediately, while reserving about 1 cup of broth. Allow chicken to cool.
  4. Once cooled, place chicken back into the pot.
  5. Add the tandoori sauce, if you prefer a saucier chicken tandoori use the reserved broth from step 4 and add slowly while stirring until desired sauciness is achieved and serve immediately.

To make Tandoori Sauce:

  1. Combine all the spices into a small bowl and add the coconut milk and mix until fully incorporated. Adjust spices to suit taste. If you like really spicy sauce, go a bit overboard with the cayenne pepper and smoked paprika.
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