Wednesday, December 31, 2014

Paleo/Primal Baked Curried Chicken

I thought I had a recipe for this, but if I did, I didn't save it. So I started searching around the Internet and found several, and as is my wont, combined them to come up with this one. The one I mostly based this on called for full fat coconut milk, which would make this recipe Paleo/Primal, and which I thought I had in the pantry. Unfortunately, I didn't, so I substituted Greek yogurt and it worked very well, but it isn't pure Paleo/Primal.


4 chicken thighs - I prefer whole with skin on but boneless & skinless are fine too. As are breasts. Or 12 small drumsticks, which is what the original recipe called for.

2 T coconut oil, ghee, or butter

1/2 onion, chopped

4 T curry powder

4 TBS homemade bone broth, chicken broth or water

1 medium tomato, quartered

4 T full fat coconut milk or Greek yogurt

4 cloves fresh garlic

2 inch piece of fresh ginger

1 t sea salt

1 c chopped dried fruit - I prefer prunes, apricots and raisins.


    Melt fat of choice in a skillet and saute onions for 5 minutes. Add curry powder to onions and saute for 2-3 minutes to bring out the flavor of the spices. If spices begin to stick, turn down heat and add a bit more fat. Remove from heat.

    Place tomato, yogurt/coconut milk, garlic, ginger, and salt into a blender. Pour broth or water into skillet with onions and carefully scrape all of the onions and spices into blender as well. Puree until smooth.

    In a large bowl, pour curry sauce over chicken and mix to thoroughly coat. Marinate in fridge - overnight if possible, but at least a couple of hours.

    Preheat oven to 350F - I use a convection toaster oven, so preheating really isn’t necessary.

    Place marinated chicken in a baking pan or casserole dish that is just big enough to hold them - if using whole thighs, put them in skin side up.

    Bake COVERED  for 45 minutes.

    Remove cover/foil, baste chicken with juices in pan. Add dried fruit, and bake another 20-30 minutes until chicken is cooked all the way through.

Here it is, served with Kate's Moroccan Sweet Potato Salad as seen elsewhere in this blog.

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