Updated: Apr 1, 2019
Ingredients: celery, bell pepper, onion, carrots, coconut cream, tomatoes, garam masala spice, ginger root, turmeric root, parsley, chicken breast, cauliflower rice, garlic
Disclaimer - I am not Indian nor have a I ever spent more than a day in India or taken an Indian cooking class. Maybe that's why this curry tastes pretty Indian to me lol!
This is one of the more time consuming recipes so definitely start on it an hour before you plan on serving.
I came up with this idea by accident while looking for a specific spice in the grocery store, garam masala caught my eye because of its dark red color, and I decided to try it.
I figured adding some to coconut cream can't turn out bad. So I did,
Of course in a true paleo fashion I have added a bunch of veggies to the mix. If you are missing one, not to worry, you probably wouldn't be able to tell if it was there.
Start by finely chopping 1 large celery rib, half a bell pepper, half an onion and shred one large carrot. Saute everything in a the largest pan you have with some ghee/avocado oil on medium-low heat.
Meanwhile cut the chicken to 1'' (2 cm) cubes - as this is a fat loaded dish you'll feel full very fast, so definitely don't go over 5 oz. (150 gr.) per person - so for this recipe you'll need about 10 oz. (300 gr.) of chicken breast.
Half two large tomatoes and grate face down on a large grater, discard the skin.
Into the tomatoes add 1'' (2 cm) of grated ginger root and one large turmeric root (I use the zester for these two). Add 2 crushed garlic cloves.
When veggies are slightly browned, add the tomatoes with the roots and garlic, mix and saute for a couple of minutes on medium heat. Add the spices - salt, pepper, garlic powder and the garam masala (about half a tablespoon). Add a half a can of coconut cream (about 8oz. or 200ml), mix well and let simmer for a few minutes. Taste and adjust the spices before the next step.
Then move the sauce to one side and add the chicken. When mostly cooked mix with the sauce and let simmer covered on medium-low heat for 15-20 minutes.
On a separate preheated pan add a tablespoon of ghee and cauliflower rice - I use about 2 cups a serving. Fry on medium heat for 5 minutes. Use a base for the chicken. Garnish with a tablespoon of finely chopped parsley.
In the picture above I used a cauliflower sweet potato mixed rice just because that's what I had that day, typically I use plain cauliflower.