Paleo Chicken Vindaloo

About

Indian-style cooking does a fantastic job at layering flavors by toasting spices in fat like ghee. This dish is no different. In the beginning, spices like turmeric, cardamom, cinnamon, coriander, cumin, paprika, and cayenne pepper are toasted together and then blended with melted ghee. This method helps to develop the flavors from the very beginning. After that step, onions and garlic are sauteed with the toasted spices further to build flavor, as well as tomato paste. Diced chicken thighs are then folded into the spice mixture and simmered in chicken broth.

What do I serve with Chicken Vindaloo?

This dish is delicious with a side of low-carb cauliflower rice or sauteed green beans. Mustard greens would be a delightful pairing as well.

Is ghee paleo and Keto?

Yes, since ghee is clarified butter, that means the milk proteins and sugars have been removed. This dish makes it a delicious addition to any paleo or Keto diet. Ghee is safe for those with dairy sensitivities as well.

Is tapioca starch Paleo?

Tapioca starch is Paleo-friendly since it is from the cassava root. It is technically not Keto, but it is in this recipe is such a small amount it should not affect blood glucose levels. Feel free to substitute the starch from xanthan gum instead.

Ingredients

1 teaspoon turmeric, ground
¼ teaspoon cinnamon
½ teaspoon cardamom, ground
½ teaspoon coriander seed ground or whole dried
½ teaspoon cumin, seed
½ teaspoon gourmet collection smoked paprika by mccormick
¼ teaspoon red pepper (cayenne), ground
1 ½ tablespoon extra virgin olive oil
¾ cup onion
4 clove garlic
1 tablespoon, sliced ginger
1 tablespoon tomato paste
1 pound chicken broilers or fryers thigh meat only raw
2 large – 3" diameter tomato
14.5 ounce chicken broth
1 tablespoon apple cider vinegar
¼ teaspoon bay leaf
½ teaspoon coarse kosher salt by morton
¼ teaspoon black pepper
1 teaspoon let's do organic tapioca starch by edward & sons
1 teaspoon water

Instructions

In a large saucepan over medium heat, toast the spices by constantly stirring them until they are fragrant and start to smoke slightly. Add the olive oil and continue to stir until blended.
Add the diced onions, minced garlic, and ginger and cook for 3-4 minutes on low heat until softened.
Stir in the tomato paste and cook for another 1-2 minutes on low. This will help to develop a deep set of flavors.
Add diced chicken thighs, broth, vinegar, bay leaf, salt, and pepper.
Stir well to combine. Bring to a boil and then turn it down to a simmer and cook until the chicken broth has evaporated by about half.
Add diced tomatoes and stir well.
Combine the starch and water together to make a slurry and pour it into the chicken mixture. It should begin to thicken right away so be sure to stir immediately to incorporate it. Simmer for another 5 minutes. Taste and adjust adding more salt and pepper if necessary. If you would like more heat, add more cayenne pepper.