A couple of notes on this recipe:

• Coconut Curry Chicken recipe courtesy of The Paleo Diet Cookbook
• I served the chicken with jasmine rice (made in my rice cooker – otherwise follow instructions on package), chick pea tandoori, and a lovely Vina Robles Chardonnay. Tandoori is a mixture of coriander, fenugreek, cinnamon, cumin, cayenne, black pepper, onion, ginger, clove, garlic, bay leaf, nutmeg, and celery. It is normally mixed with yogurt for marinating, but I used as is on the chick peas.
• Lesson learned – save some of the coconut curry for serving over the chicken (I did not, and it would have been much better if I had)
• If you aren’t familiar with Garam Masala or curries, do not be afraid of this recipe! It is not overwhelming at all, very subtle and smooth flavors. Garam Masala literally means “hot mixture.” The one I used contains black pepper, cardamom, cinnamon, cloves, cumin, and coriander, all spices I have on hand. It’s easy to whip up the mixture, or you can buy it already mixed together.
• I made the curry a day ahead, and let it marinate over night. You could make it the same day and just let it marinate for a couple of hours.
• I forgot to put the cashews on before I took the pictures, so imagine cashews on top!

Creamy Coconut Curry

Ingredients

• 2 tbsp Extra Virgin Olive Oil
• 1 Medium Onion – chopped
• 1 Small Tomato – chopped
• 4 Garlic Cloves – crushed
• 1 1-inch Piece Fresh Ginger Root – peeled and cut into small pieces
• 1 tsp Garam Masala Spice Blend
• 8 oz Fresh, Whole Coconut Milk

Preparation

1. Heat oil in skillet over medium flame (the book recommends cast iron, but I used non-stick) – Add onion and tomato – Cook for 5 minutes
2. Stir in ginger and garlic – cook 1 minute
3. Reduce heat to low – Simmer 10 minutes – stir occasionally
4. Add garam masala – simmer 5 minutes
5. Remove from heat – cool 10 minutes
6. Pour into a blender or food processor (I used my magic bullet – worked perfect) – Puree until smooth
7. Return mixture to skillet – Add coconut milk – Simmer over low heat for 10 minutes – stir constantly
8. Serve hot or cold

Coconut Curry Chicken

Ingredients

• 4 Boneless, Skinless Chicken Breasts
• 1 cup Coconut Curry
• 1/4 cup Roasted Cashews – chopped

Preparation

1. Combine chicken and curry – marinate for 2-12 hours – remove from refrigerator for 30 minutes before cooking
2. Preheat oven to broil
3. Place chicken on wire racks in oven (I placed aluminum foil on the bottom of the oven to catch drippings – easy clean up) – Cook 10 minutes
4. Turn chicken over – Cook 10 minutes
5. Remove from oven – Let rest 5-10 minutes
6. Scatter with cashews

Chick Peas Tandoori

Ingredients

• 1 can Chick Peas (Garbanzo Beans) – drained and rinsed
• 1 tbsp Tandoori Spice Mixture
• 1 cup Vegetable Broth

Preparation

In a small saucepan, combine all ingredients – simmer on medium low for 10-20 minutes. (I added a little extra cayenne for a kick!)