Green chicken masala recipe

5 from 1 vote

Enjoy this green version of the Indian traditional chicken masala, adapted for Paleo.

Course Main Course

Cuisine Italian

Keyword chicken, greens, masala

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 401kcal

Cost 15

Heat a large skillet over medium heat and add the onion with the cooking fat. Cook, occasionally stirring, for about 5 minutes until the onion starts to soften.
1 cup full-fat coconut milk, 1 onion
Add the chicken thighs and the turmeric to the skillet and continue cooking, occasionally stirring, for about 7 minutes.
2 lbs skinless, 1 ½ teaspoon turmeric
Meanwhile, place the lemon juice, water or stock, cilantro, mint, jalapeño, and garlic in a blender or food processor and process to obtain a smooth puree.
¼ cup lemon juice, ½ cup water or chicken stock, 4 garlic cloves, 2 cups fresh cilantro leaves, 1 cup fresh mint leaves, 1 jalapeño pepper, 3 tablespoon coconut oil or clarified butter
After the chicken has cooked for about 7 minutes, add the cloves, cardamom, and cinnamon. Cook for another minute.
½ teaspoon ground cardamom, ⅛ teaspoon ground cloves, ½ teaspoon cinnamon
Pour in the coconut milk, season to taste with sea salt and freshly ground black pepper, and add the herb puree.
1 cup full-fat coconut milk, Sea salt and freshly ground black pepper to taste
Bring to a simmer and let simmer for about 15 minutes, until the chicken is well cooked and tender.