Paleo Friendly Indian Food – Aloo Gobi – without the potatoes! Instead… Chicken!
One of my favorite dishes at our local little hole in the wall Indian restaurant was Aloo Gobi. I would order it every… single… time we ate there. In case you’ve never had it, it’s typically made with potatoes and cauliflower and some other yummy Indian ingredients that I won’t pretend to understand.
When I started to eat clean and in line with the Paleo lifestyle last year, I started craving Aloo Gobi instantly, but was saddened because I was trying to remove potatoes from my diet (or at least eat them less often),while also trying to find as many Paleo-friendly meal choices I could get in my arsinal for success.
Soooooo…. what did I do? I adapted an Aloo Gobi recipe! Take away the potatoes and add CHICKEN! Simple! And OH SO DELICIOUS!
Make it! Try it for yourself! And let me know what you think! Again, I like to make a batch of this stuff and eat it a few times that week for lunch. It heats up perfectly and it’s actually even better the second and third time when the flavors have all melded together!
Paleo Friendly Aloo Gobi – without the potatoes! Instead… Chicken!
- 2 tablespoons olive oil
- 1 large onion, peeled and cut into small pieces
- 1 bunch fresh cilantro, separated into stalks and leaves and roughly chopped
- 2 teaspoons chili powder
- 1 large cauliflower, leaves removed and cut evenly into eighths
- 2 or 3 chicken breasts, cut into inch sized cubes/pieces
- 2 (14 ounce) cans diced tomatoes
- fresh ginger, peeled and grated
- fresh garlic, chopped
- 2 teaspoon cumin
- 4 teaspoons turmeric
- 1 teaspoon salt
- 2 teaspoons garam masala
How To Create This Masterpiece
- Heat olive oil in a large soup pot.
- Add the chopped onion and cumin to the oil.
- Stir together and cook until onions become creamy, golden, and translucent.
- Add chopped cilantro stalks, turmeric, and salt.
- Add chili podwer
- Stir tomatoes into onion mixture.
- Add ginger and garlic; mix thoroughly.
- Add chicken and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
- Ensure that the chicken and cauliflower are coated with the curry sauce.
- Cover and allow to simmer for twenty minutes (or until chicken is cooked).
- Add two teaspoons of Garam Masala and stir.
- Sprinkle chopped cilantro leaves on top of the curry.
- Turn off the heat, cover, and leave for as long as possible before serving.
Thanks for Stopping By WittyGourmet.com
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