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Guest Post: Curry Chicken, The Paleo Cavewoman

She is backkkkkkkkk….

Remember that awesome blogger who came and blew our minds in early December with her PERFECT PALEO BLACK & WHITE COOKIES, with New York status to them?! Well she is back – and with one insanely dreamy looking curry dish!

As we have said before, we are never surprised to see such delicious creations come out of Chelsea’s corner, but man does she have a way of making us majorly hungry with her food photography! 

The recipe below for Curry Chicken is Whole30 compliant, sugar free, and will completely satisfy those takeout cravings. Enjoy this awesome recipe share and be sure to check out her site here for even more incredible recipes!

♥♥♥

Curry Chicken: The Paleo Cavewoman Guest Post | Paleo Parents

If you are looking for a super healthy dish that the whole family will die for, this is it. This dish is beyond T-A-S-T-Y! It is filled with bursts of flavors that blend so well together. It’s loaded with superfood spices and don’t you just love the pop of color? This dish is so easy- you just throw everything into a casserole dish, top with spices and lemon and TA-DA!

Curry Chicken: The Paleo Cavewoman Guest Post | Paleo Parents

I know that I get in the mood for exotic food quite often, especially in the winter. It has all the taste to win over anyone who claims they don’t like curry! Curry has some major health benefits like detoxing, anti inflammatory properties and pain relief, cholesterol management and many many more.

Curry Chicken

Ingredients

Instructions

  1. Combine ginger, turmeric, curry powder, salt, black pepper, paprika, cinnamon and lemon zest in a small bowl and set aside.
  2. Preheat the oven to 400F.
  3. Prepare vegetables and place in an oven safe casserole dish.
  4. Heat 1 tsp of Pure Indian Foods Turmeric Super Ghee in a frying pan, do not dispose of left over ghee.
  5. Once hot, brown chicken on both sides. Once browned, place the chicken on top of prepared vegetables. Cover generously with spice mixture so that every thing is covered. Squeeze fresh lemon juice over everything, place the rest of the lemon rind in casserole dish. Cover with foil and bake for 35 minutes.
  6. After 35 minutes, uncover and broil at 550 degrees for about 10 minutes or until everything is browned, checking every 2 min and stirring.
http://realeverything.com/guest-post-curry-chicken-the-paleo-cavewoman/

[author] [author_image timthumb=’on’]http://paleoparents.com/wp-content/uploads/2015/12/Lifestyle-39-of-344-Edit.jpg[/author_image] [author_info]Chelsea Gold aka The Paleo Cavewoman is the creator and owner of www.thepaleocavewoman.com. She is a college student and was recently accepted to continue her education to become a Registered Dietitian. She is a self proclaimed foodie, photographer and lover of all things health and fitness. She discovered Paleo over year ago and never looked back. She transformed from 200+ pounds to a healthy weight. Connect with Chelsea: Facebook | Pinterest | Instagram | Twitter[/author_info] [/author]

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  • Holly Thomson

    The picture for Curry Chicken was alluring but the recipie was missing directions. It does not say how to prepare the veggies. Putting the spices on top of the chicken sounded weird. You don’t blend it all until the baking is done. Which made the taste sour and too strong.

    • Hi Holly,
      It’s Chelsea from The Paleo Cavewoman! I am so sorry to hear you had some complications.

      It says in the ingredients how each vegetable should be prepared (minced, diced, etc.).

      The steam forms liquid that helps mix the spices into all parts of the dish while it is cooking. I have been making this for years and have never had it come out sour so I’m curious if maybe you didn’t cover while baking?

      Let me know,
      Chelsea