Having now adopted about an eighty percent Paleo diet into our life it seems the dishes we've most often been eating haven't been "exciting" enough to share but we're trying to jazz it up a bit now that we "get it" so hopefully our posts will become more frequent again.
This particular dish from The Paleo Diet Cookbook is actually a very share worthy dish indeed. For this Thai food loving Foodie Couple having a meal with these familiar flavors just again confirmed for both of us that this eating style really meets our needs flavor; and health wise both.
The night we made this dish was a beautiful warm spring evening here so we actually grilled our chicken breast on the Weber. The recipe calls to broil it.
Really Paleo lifestyle or not this is a dish we recommend if you are a fan of curry and coconut flavors.
2 Skinless, boneless, chicken breasts, pounded then (we skipped the pounding)
2 tblspn extra virgin olive oil
1 medium onion, chopped
1 small tomato, chopped
4 crushed garlic cloves
1 1inch piece of ginger root
1 tsp salt free garam masala
1 tsp curry powder
8 ounces whole cocunut milk.
1/4 cup chopped cashews
1 handful cilantro
Heat oil, add onion and tomato. Cook for 5 minutes. Stir in ginger and garlic and continue cooking for 1 minute. Reduce heat to low and simmer for 10 minutes while stirring occasionally. Add garam masala and currry powder continue to simmer 5 minutes. Remove from heat and let cool. Pour into blender and puree until smooth. Return mixture to skillet and add coconut milk. Simmer over low heat, stirring constantly for 10 minutes.
Grill (or broil) chicken breast until cooked through. Pour coconut-curry sauce over the chicken top with chopped cashews and cilantro.