Paleo Chicken Tikka Masala

Another day another curry. Believe me, we do eat other meals other than curries, but they are an easy, go-to meal in my house. I have been under the pump of late and starting to feel under the weather, so I needed an easy option tonight for dinner. When you haven’t got a lot of time or energy a curry is the perfect meal.

3I have shared quite a few curries with you, but this Chicken Tikka Masala is lovely and creamy. Its full of flavour, but most of the spices I use in the recipe are common pantry items. That means you aren’t popping to the shops for something that will sit in your cupboard, and you wont know what to make with it otherwise.

For the marinade:
750gm chicken breast, cut into cubes
1 cup coconut yogurt
1 tbsp cumin powder
1/2 tbsp coriander powder
1/2 tsp turmeric powder
3 cloves garlic
1 tsp salt
1/2 tsp chilli powder

For the sauce:
1 medium sized onion, halved
1/2 roasted red capsicum or 1 tomato
6 cashews
3 cloves garlic
1 tsp cumin powder
1/2 tsp coriander powder
1/4 cup coconut cream
3 tbsp tomato paste
1 tbsp butter
1 tbsp olive oil
1/4 tsp of sambal olek
1 tbsp fenugreek leaves (optional)
Salt to taste
Coriander for garnish

                                                   The chicken in the marinade.

For the marinade:
1. Place the diced chicken into a medium to large bowl.
2. Place the garlic and spices into the TM bowl and chop for 10 seconds, on speed 5.
3. Add the rest of the marinade ingredients in and mix for a further 5 seconds on speed 5.
4. Pour over the chicken in the bowl and let marinade for a minimum of 30 minutes.

                                         Sauce in the pan cooking off the spices.

For the sauce:
1. Place the onion, capsicum/tomato, garlic and cashews into a clean TM bowl, process on speed 7 for 12 seconds.
2. Then add all the other ingredients and process on speed 8 for 10 seconds, until all smooth and blended.
3. In a hot pan, place the sauce paste and cook on medium for 1-2 minutes, to cook all the spices. It will become aromatic. Make sure to keep stirring the paste in the pan so that it doesn’t stick.
4. Next add the marinaded meat and all the marinade.
5. Stir through well to combine the sauces.
6. Simmer on low to medium for approximately 10 minutes, or until the chicken is cooked through softly and the sauce is a rich red orange colour.
7. Crush the fenugreek leaves into the sauce a couple of minutes before the chicken is cooked, and stir through well.
8. Serve with cauliflower and top with coriander.

*I will be sharing my coconut yogurt recipe soon, but if you don’t have coconut yogurt you could use a raw dairy yogurt (if able) or coconut cream might work as well.

n e w  p e a c h e s (1)


Pop this meal onto your meal plan the next time you want to try a new curry or need a quick healthy meal. Why not team it with my Naan bread also found here.

Brooke x


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