Paleofied Murgh Kabuli (Chicken)

Photo by kara m.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    Garlic cloves, chopped.

  • 3

    Tablespoons chopped ginger root.

  • 6

    Canned plum tomatoes

  • 1

    and 1/2 Cup coconut milk, separated

  • 1/4

    Cup coconut oil

  • 3

    Pounds boneless, skinless chicken breasts or tenders

  • 1/2

    Teaspoon mace

  • 1

    teaspoon nutmeg

  • 2

    tablespoons ground blanched almonds

  • 1

    Teaspoon ground cardamom

  • 1

    Teaspoon ground cumin

  • 1

    Teaspoon ground coriander

  • 1

    Tablespoon kosher salt (optional)

  • 2

    Tablespoons coarsely-ground black pepper

  • 1/3

    Cup finely-chopped cilantro

Directions

Place the garlic, ginger, tomatoes, and 1 cup of coconut milk in a blender and puree until smooth. Heat the oil in a pan for which you have a cover over medium heat. Cook the puree until fairly thick (~15 minutes), stirring frequently. Meanwhile, cut the chicken into 1 and 1/2 inch chunks. Add the chicken to the puree and cook for 5 minutes. Add the spices, almond powder, and salt (if using) and stir to fully combine. Turn heat to medium-low, cover the pot, and allow to simmer very slowly for 15 minutes. Uncover the pot, and allow to simmer slowly for 15 minutes more. Turn off the heat, stir in the remaining coconut milk, black pepper, and cilantro. Cover the dish and allow it to reach room temperature. Gently reheat and serve. This is best when it's been allowed to sit for at least an hour before reheating.

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