Indian chicken
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

(Paleo, Whole30, gluten-free, dairy-free)

Servings: 6
  • 1 lb chicken breast diced
  • 1 medium onion diced
  • 4 cloves garlic finely minced
  • 1 tsp fresh ginger finely minced
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp cardamom
  • 1 14 oz can full fat coconut milk
  • 1 6 oz can tomato paste
  • juice of 1 lime
  • 1 cup spinach coarsely chopped
  • cilantro leaves for garnish
  1. Heat oil of choice in  a medium frying pan and brown the chicken pieces, possibly in two batches depending on the size of your frying pan.  Remove the chicken from pan and allow to rest on paper towel.

  2. In a medium frying pan, saute the onion in the oil until translucent and soft.  Add the garlic, ginger and spices.  Cook for 1 minute longer until the spices become fragrant.

  3. Add the coconut milk and tomato paste and stir until well combined.

  4. Add the chicken back to the frying pan and simmer until desired thickness is achieved.  Add in the spinach and squeeze the lime juice in just prior to serving.

  5. Garnish with cilantro leaves and serve with vegetables, or cauliflower rice

Recipe Notes

Adapted from