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Paleo Chicken Vindaloo

Prep Time18 mins
Cook Time25 mins
Total Time43 mins
Course: Main Course
Cuisine: Indian
Servings: 4 people

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.