I could eat Indian (from India) food every day if … my husband liked it as much as I do. He’ll go to Indian restaurants with me ~ maybe once a year. I may have to declare myself single for a day and treat myself to lunch all by my lonesome just so I can eat Indian food more often.
That being said, I have found that Indian restaurants tend to serve food in little bowls that seem to cost a lot of money. So ~ sometimes it’s not cost effective to eat there.
This Paleo Indian Chicken with Gravy is scrumptious. The ginger, cumin and garam marsala spices just burst in your mouth with flavor. Yum!
Let’s take a peek at this recipe, shall we?
- 2 tablespoons olive oil
- 2 tablespoons ghee (clarified butter or you can use regular butter)
- 3 chicken legs, skin removed
- 1 teaspoon cumin seeds
- 1 onion, minced
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 1 small tomato, coarsely chopped
- 1 tablespoon tomato paste
- 1 tablespoon garam masala
- 1 tablespoon ground turmeric
- 1/2 serrano chile pepper, seeded and minced
- 3/4 cup water
- Heat the oil and ghee in a large pot over medium heat.
- Cook the cumin seeds in the oil for a couple minutes.
- Add the onion then cook and stir until clear.
- Stir in the garlic and ginger then cook until the onions brown.
- Stir in the tomato, tomato paste, garam masala, turmeric, serrano pepper, and water then cook another 5 minutes.
- Lay the chicken into the sauce and mix it with the seasonings in the pot to coat them.
- Cover the pot and reduce the heat to low then cook until the chicken until it’s thoroughly cooked ~ approximately 40 minutes.
And that’s it! The chicken came out so moist and tender and, as I mentioned before, the flavors were delicious.
The original recipe was found at All Recipes and I paleo-ized it by changing the vegetable oil to olive oil. I also decreased the amount of chicken needed and adjusted the rest of the recipe for “just the two of us.”
I served this meal with curried sweet potatoes.
For additional paleo recipes, click here.