Tuesday, 24 December 2013

Chicken Curry and Paleo Naan

I got to sleep in this morning, something that never happens.  I'm must be getting into holiday mode.  The only drawback to getting up later is the stores (and the parking lots) are packed.  Once there, however, I picked up all my supplies for Christmas and Boxing Day dinner and got out of there as fast as I could!

It is just me and Paleo Grandad for Christmas Dinner, but Boxing Day will be Oldest Son and Youngest Son and four granddaughters ranging in age from eight to 19 years old.  We will open presents, eat great food and play games - can't wait.

I felt like making chicken curry today - simple and warming, though Vancouver is sunny and warm right now - and it was delicious with Paleo Naan bread.  I found the Naan recipe at  My Heart Beets and it is so easy and quick - Paleo Grandad really liked them and ate three himself.

Chicken Curry
Serves 4

2 lbs. boneless, skinless chicken thighs (you could use chicken breasts if you prefer), cut into 1"
1 medium onion, chopped
2 cloves garlic, minced
2 Tbsp. coconut oil
2 Tbsp. curry powder (more or less depending on how hot you like your curry)
1 head of cauliflower, cut into florets
2 cups frozen cut green beans
1 can of full fat coconut milk

  1. Steam the cauliflower florets until cooked through.  Drain thoroughly and set aside.
  2. Melt the coconut oil in a large skillet over medium-high heat.
  3. Add the onion and garlic to the pan with a pinch of salt and cook until the onions have softened but not browned. 
  4. Add the curry powder and stir until well combined with the onions and garlic and you can smell the curry.
  5. Add the chicken thighs and cook, stirring frequently until cooked through.
  6. Add the cooked cauliflower and frozen beans and combine well.Add the can of coconut moil.
  7. Taste and add more curry powder and salt and pepper, if need.
  8. Serve with chutney and the Paleo Naan bread.
Paleo Naan Bread
Makes 4 - 6" naan.

1/2 cup tapioca flour
1/2 cup coconut flour
1 cup full-fat coconut milk
Pinch of salt
Coconut oil for frying naan
  1. Combine all ingredients into a blender or Nutra Bullet and blend well.
  2. Heat a 6" skillet with a small amount of coconut oil.
  3. Add 1/2 cup naan batter to the pan, swirling to coat the pan with batter.
  4. When  edges start to brown, and the naan is firm enough to flip, slide a table knife or thin spatula underneath and flip to cook the other side.  Don't rush.
  5. Serve warm with curry.
All together, a tasty dinner.

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