Paleo Tandoori Chicken
Right next to my work there is a delicious tandoori restaurant; even though it is entirely take out, the quality of the curries and tandoori chicken is top notch. Since I love recreating recipes, I decided to try this baked chicken recipe at home. Typically made with yogurt, tandoori chicken is packed with flavor without being overly spicy. I got a paleo cookbook for Christmas and one of the recipes was similar to this one. This recipe was simple, but it does need to bake for about an hour, so if you know you are coming home from work and will want to eat quickly, you can prepare some of the spices ahead of time. I recommend eating this over some simply prepare cauliflower rice if you want to keep it low carb, or you can eat it over a bed of quickly sauteed greens, such as kale or spinach.
3 boneless chicken breasts
2 cloves of garlic, finely minced or crushed
1-2 dried bay leaves, finely crushed
1 tablespoon tomato paste
1 cup coconut milk
2 tablespoons olive oil (or you can use coconut oil)
2 tablespoons paprika
1 teaspoon curry powder
1 teaspoon salt
freshly ground black pepper
juice of 1/2 lemon
Preheat the oven to 350 degrees Fahrenheit. Score the chicken with a knife and place in a baking dish.
In a large mixing bowl, mix the crushed bay leaves, tomato paste, garlic and coconut milk together . Whisk in the olive oil and pour the sauce over the chicken.
Bake the chicken for 40 minutes. Remove the pan from oven and pour out the sauce. Set aside, you will pour this over the chicken once it is cooked.
Mix together the paprika, curry powder, salt and pepper. Sprinkle the chicken (keep it in the baking dish when you do this) generously on one side with the spice mixture, then flip the chicken and sprinkle the other side. Pour the lemon juice over the chicken and place the baking dish back into the oven for 10 more minutes.