I’ve been umming and ahhing about this dish for quite a while now.
In our Pre-Paleo days, Kashmiri Chicken made fairly regular appearances at our dinner table. Chicken on the bone, simmered in a mild-but-spicy and creamy sauce? Yes please.
The problem, from a Paleo perspective, was all that butter and yoghurt.
The obvious answer was to swap out the butter for coconut oil, and the yoghurt for coconut cream, but I was a little apprehensive that these changes would compromise the taste of the original.
Then, yesterday evening, all my “shall-I-shan’t-I” dilly-dallying came to an abrupt end.
A last minute change of plans meant that I was suddenly cooking instead of pulling on the ol’ rag blues and hitting the town. I needed to shop, prep, and start cooking ASAP. PDQ, in fact.
It seemed as good a time as any to try out the Paleoised version of Kashmiri Chicken.
If the recipe bombed, then I could always blame the fact that it was put together under difficult circumstances, and if it was a success, then it would make the triumph look even more impressive.
I can be a crafty little so-and-so at times, me. Working in local government can do that to a chap.
As it happened, the new recipe worked so well that Mrs. Paleovirtus found it hard to believe that it wasn’t the original, non-Paleo version.
And when all is said and done, mes braves, if that isn’t a good result, then feel free to call me Kenneth, and clobber me senseless with an artichoke.
- about 1kg of chicken pieces
- 1 onion, roughly chopped
- 5 cloves of garlic, roughly chopped
- a 2 inch piece of ginger, peeled and roughly chopped
- ½ a bunch of fresh coriander (cilantro)
- 2 tsp paprika
- ½ tsp ground cinnamon
- ½ tsp turmeric
- ½ tsp ground cardamom seeds
- 1 tsp freshly ground black pepper
- 1 tsp paprika
- ½ tsp extra hot chilli powder
- salt to taste
- 250ml coconut cream
- coconut oil
- Garam Masala
- Sprinkle the chicken pieces with a little garam masala. Heat 2 tbsp of coconut oil over medium heat in a large non-stick frying pan. Fry the chicken pieces in batches until golden brown on both sides. Set aside.
- Place the onion, garlic, ginger, and fresh coriander in a blender, and process until you have a smooth paste. Set aside.
- Place the paprika, ground cinnamon, turmeric, ground cardamom seeds, freshly ground black pepper, paprika, extra hot chilli powder, and salt to taste in a small bowl. Add just enough water to produce a thin paste. Stir well, and set aside.
- Heat about 4 tbsp of coconut oil in a non-stick lidded pan or wok over medium high heat. Add the fresh vegetable paste to the pan. Stir fry for about 4 minutes or so.
- Add the water and spice paste. Stir well, and continue to fry for 3 minutes or so.
- Gradually stir in the coconut cream, a dessert spoon full at a time. Simmer the sauce on a low heat for 5 minutes.
- Add the chicken pieces to the pan. Stir well to coat the chicken pieces with the sauce.
- Set the pan to a low simmer, cover, and cook for 15 minutes. Turn the chicken pieces over in the sauce, cover, and simmer for another 15 minutes. For the last 5 minutes of cooking, remove the lid from the pan to allow the sauce to reduce down somewhat.
- Remove the pan from the heat. Serve the chicken with naan bread or cauliflower rice.