Guys: are we officially done with salads? I mean for me, that’s a hard no (is there ever enough salad?!)–but it’s getting cold, so it’s time to start incorporating warm, cozy meals into the rotation. And for me, I like one-pan, easy peasy dinners that I don’t have to think much about. Soups, stews, casseroles.
And this Paleo Chicken Vindaloo.
Table of Contents
Paleo Chicken Vindaloo
So what makes this paleo? Vindaloo in and of itself is just vegetables and broth, so it naturally falls under the paleo umbrella. I decided to serve this without rice–although you could definitely serve it over cauliflower rice!–and I swapped out the potatoes for carrots and parsnips, for a lower carb alternative!
This dish comes together super quickly and is hella tasty. Also, it’s so easy to adjust to your own personal tastes: feel free to add cayenne for some spice, extra turmeric for an anti-inflammatory kick, and a heavy hand of salt and pepper, because yum. This Paleo Chicken Vindaloo isn’t spicy in the least, so it’s perfect if you’re new to Indian food or prefer milder flavours.
It basically tastes like a warm hug. Just saying.
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Definitely put this recipe in your back pocket. And if you’re not into paleo dishes, make it vegan by swapping the chicken for a can of chickpeas! If you make it, be sure to leave me a comment or tag me on instagram (@thenourishedmind) with your creations!
Until next time,
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Paleo Chicken Vindaloo
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 1 inch ginger minced
- 1 1/2 tsp garam masala
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1 tbsp tomato paste
- 1 can (28 oz) diced tomatoes
- 1 lb chicken thighs boneless, skinless
- 2 carrots peeled, diced
- 2 parsnips peeled, diced
- 1 1/2 cup chicken broth
- 1/2 lemon juiced
- 1 tsp maple syrup
- 1 bay leaf
- salt and pepper to taste
Optional:
- 1/4 cup cilantro chopped
- 1/4 cup slivered almonds toasted
Instructions
- In a large saucepan, heat up olive oil. Sautee onion, garlic and ginger until fragrant, about 3-5 minutes. Stir in spices.
- Stir in tomato paste until completely dissolved.
- Add in diced tomatoes, chicken thighs, broth, carrots, parsnips, lemon juice, maple syrup and bay leaf. Simmer for 20 minutes, until vegetables are tender and chicken is cooked through. Remove bay leaf. Serve in a bowl, or over cauliflower rice and top with cilantro and slivered almonds.
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