Curry is a wonderful comfort food, especially during the cold winter months. The problem is that most curries take hours to prepare and then come served atop a large bed of rice, making it not so ideal for us Paleo lifestylers on a busy schedule.
With this recipe, it takes a tenth of the time as traditional curry, but the combination of flavors in the order in which they are cooked, creates a curry sauce that tastes like it’s been in the making for hours. It’ll be our little secret!
1/4 lb. skinless, organic chicken breast, sliced into bite-size pieces
1 tablespoon ghee butter
1 teaspoon cumin seeds
2 dried bay leaves
1 large organic tomato, chopped
1 tablespoon garlic
1 teaspoon yellow curry powder
1 teaspoon paprika spice
1/2 cup warm water
1/4 cup coconut milk (canned and full fat)
1/2 cup yams, cooked and sliced
In a medium saute pan, melt the ghee over medium heat.
Add the cumin seeds and bay leaves, and cook until the seeds begin to dance and splatter.
Add the tomato and garlic, mix everything together and cover.
Cook for about 5 minutes before adding the chicken, curry powder and paprika. Mix together well.
Immediately add the water, coconut milk and cooked yams and simmer with the lid on for about 15 minutes, until the chicken is well done.
Reduce the heat and remove the lid, allowing the dish to cook for another few minutes before serving hot.
Tip: This curry dish pairs perfectly with Paleo Garlic Naan Bread!
Enjoy this taste of India,
@camillacarboni | camillacarboni.com
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