Hey Ya’ll – I made this recipe for The Farmer over the weekend & he hasn’t stopped talking about it ever since – you know that’s a winner! I must have had him asking me “ARE YOU SURE THIS IS WHOLE30” for about 15 minutes before I finally convinced him it was. Once I had, he immediately told me we needed this on the menu again ASAP & that I apparently had been “holding out on him” LOL!
Needless to say – if your family likes Indian – you’ve gotta give this one a try!
This is my take on the Whole Sisters recipe & a great “starter” Indian meal for those who are interested in exploring the flavors & spices of Indian cooking, but aren’t quiet ready for Vindaloo just yet!
Heads up; this meal does require 6-8 hours of marinating prior to cooking – you could totally work this into your Sunday morning meal prep & plan ahead for a killer Sunday evening meal!
Here’s What You’ll Need:
2 Chicken Breasts (cubed)*
1/2 TBSP Curry Powder
1/2 TBSP Red Pepper Flakes**
1 TSP Ground Ginger
1 TSP Smoked Paprika
1 TSP Cinnamon
1 TSP Turmeric
1/2 TSP Garlic Powder
1/2 TSP Berbere – optional***
1/2 TSP Salt
2 TBSP Lime Juice
1 Cup Coconut Milk
1/2 Cup Cilantro (chopped)
Ps* This portion is perfect for two people. Also noting that if you like dark meat, Chicken Thighs would be great here as well!
Ps** Feel free to adjust this amount depending on how spicy you like it.
Ps***Sheesh, with this many Ps notes you’d this this was a junior high note, not a recipe! I kind of stumbled upon this North African spice on accident & have been obsessed with it ever since! If you like things spicy I’d definitely recommend checking this stuff out – you could totally sub in Cayenne here – or if you prefer things on the mild side, feel free to omit altogether.
Let’s Get Started:
As noted above; this recipe does require some advance work; once that’s out of the way it comes together quite nicely & quickly as well!
1. Start by cubing your chicken (leave as is if you’re using chicken thighs) and placing it into a large bowl.
2. Toss in all the spices, lime juice, coconut milk & cilantro & whisk together until your chicken is completely covered in the marinade.
3. Transfer to a zip lock bag & pop in the fridge for 6-8 hours.
4. Fast-forward to dinner time; start by preheating your oven to 350.
5. Heat up a 12 inch cast iron skillet (or oven safe pan) over medium-high heat with 1 TBSP of EVOO & a pinch of Ghee.
6.Sear your chicken on both sides (2-3 minutes per side); noting that if you’re using chicken thighs you’ll want to ensure they’re skin side up before moving to step seven.
7. Pour the remaining marinade over the chicken & pop into the oven for 20 minutes.
Scoop onto your plate & be sure to include that glorious sauce overtop!
If you’re doing Whole30, this dish works great with any veggie. If you feel like you’re missing rice, you could totally serve it over cauli-rice.
If you’re not on Whole30 – this would obviously work great with rice – or quinoa – which is what we’ve got pictured below!
Well friends; I’ve gotta admit we’re officially 1/2 way through our 2nd round of Whole30 & this recipe knocked it outta the park & will for sure be on our weekly rotation long after we’re through our 30 days.
You’ve absolutely gotta give this one a try , I can’t wait to hear what you think!
Adapted from: Whole Sisters