“Your Paleo Creamy Chicken is served, Ma’am,” said the waiter, as he delicately placed my dinner in front of me.
I looked up at the waiter with his impeccable white shirt and royal blue pants. “That’s shway! I’m in one of those fancy restaurants in Mumbai,” I thought.
As the waiter lifted the bell jar, the spicy and tangy aroma of the paleo creamy chicken wafted through the air. I could almost taste the richness of the creamy coconut sauce.
Slicing the chicken felt like cutting through soft butter. The very first bite melted in my mouth. All I could taste was an epic trio of piquant, sweet, and crunchy.
“Kiddos, dinner time,” shouted my mum.
I woke up, startled by the sound of my mum’s voice. And of course, my lil bro sprinting down the stairs as he always does.
“Wait… What?!” I said as I looked around confused.
“Pfff, I’m in my bedroom. Why do people always interrupt my dreams? Especially when things were getting spicy. Let me quickly close my eyes & see what happens next.”
“Soorayaaa, what’s taking you SO long? Don’t complain when your brothers finish everything!,” shouted my mum once again.
“Guess I’ll never find out after all. Let’s go grab something to eat before she turns into a momster,” I muttered under my breath.
As I entered the kitchen, eyes still half closed, I mumbled, “Mum, you cooked your famous paleo creamy chicken, right? I dreamed that a super classy waiter was serving it to me in Mumbai.”
My mum chuckled and said, “I see that your Psychology classes are having an effect on you.”
PS. As you may (or may not) have guessed, at my parents’ place, there’s this rule that dinner time = family time and we all enjoy dinner together. We make the most of this quality time by sharing what happened in our day. And my elder brother makes all sorts of funny faces to make my lil bro laugh uncontrollably.
Create your version of this Paleo Creamy Chicken
But anyway, I’m sure you must be thinking, “How are we AIP peeps supposed to have this dish?” So, let’s get to business.
If you’re also dreaming about digging into some AIP paleo creamy chicken, but you’re not making any ‘cos you’re afraid it’ll taste too coconutty, don’t worry.
Although this recipe does call for coconut milk, rest assured that you won’t detect its presence. And that’s ‘cos the bell peppers, turmeric, and curry leaves help to overpower its flavor.
But for you guys doing AIP, here’s how to play around and easily transform this into an AIP-compliant dish. And call it a scrumptious AIP Paleo Creamy Chicken worthy of the highest $$$ restaurants in India 😉.
|Ground black pepper||Use slightly more garlic and ginger paste |
|Fenugreek seeds||Fennel bulbs|
|Mustard seeds||Mustard greens|
|Green bell pepper||Green apple (Granny Smith) ideally organic |
|Red bell pepper||Red apple (Cripps Pink) ideally organic |
Looking for a healthy and inexpensive milk alternative?
Why not prep your own coconut milk from shredded coconut? Here’s how to do it:
- 4 cups water (Don’t add more than 2 cups of water for a more concentrated and creamier product)
- 1½ – 2 cups unsweetened shredded coconut
- Heat the 4 cups water until it’s hot but not boiling.
- Toss all the shredded coconut into your blender or Vitamix. And then, pour all 4 cups of hot water into it. If all the water doesn’t fit, do this in batches (* See instructions below).
- Blend on high for several minutes until you obtain a thick and creamy mixture.
- Pour the mixture through a mesh strainer to remove the big pieces of coconut. Then using a towel, squeeze through to remove any remaining pieces of coconut.
- If you did this in batches, toss all the pieces of coconut that you strained out back into the blender. Add the remaining water, and repeat as above.
- If you won’t drink it immediately, refrigerate it for up to 3 – 4 days. Since this coconut milk doesn’t contain any preservatives or fillers, its cream may separate on the top when refrigerated. Just shake or stir it well before using.
Paleo Creamy Chicken with Coconut and Turmeric (Gluten Free, Dairy Free, with AIP variations)
- 1 tablespoon extra virgin olive oil
- 2 big red onions, chopped (172g)
- 8 chicken breasts, 1300g
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 cup coconut milk, full fat
- 3 teaspoons turmeric powder
- ½ tablespoon fenugreek seeds
- ½ tablespoon mustard seeds
- ¾ teaspoon unrefined sea salt
- Ground black pepper, to taste
- ¼ tablespoon extra virgin olive oil
- 1 medium red onion, thinly chopped (36g)
- 1 small green bell pepper, cut into cubes (50g)
- 1 small red bell pepper, cut into cubes (50g)
- 2 g fresh curry leaves
Instructions for List A
- Heat the Extra Virgin Olive Oil in a large skillet over medium heat.
- Add the chopped red onions and let them cook until softened.
- Add the the chicken breasts and cook until opaque.
- Add the garlic paste, ginger paste, and turmeric powder. Stir well to combine, close your skillet, and let cook for 20 minutes on low heat.
- After 20 minutes, allow the water (if any) to evaporate. Then add the coconut milk, fenugreek seeds, salt, and pepper.
- Add the mustard seeds a few seconds before switching off the heat.
Instructions for List B
- While the chicken is cooking, add the Extra Virgin Olive Oil and thinly chopped onions in a medium skillet. Allow to brown while stirring constantly.
- Once the onions start to brown a little, throw in the cubed bell peppers and curry leaves.
- Allow to cook for about 10 – 15 minutes on low heat while stirring constantly.
- Once this is cooked, add them to your chicken and give it a quick toss.