This paleo style is rich and creamy, yet dairy and gluten-free, so it’s like a healthier version of the classic.
This great make ahead dish and can be served with cauliflower or other veggies. The heat level is mild, but feel free to omit or reduce the amount of diced chili used, to make it milder.
Check out other tweaks and modifications at Eat, Drink Paleo
1 heaped tablespoon coconut oil
1 brown onion, finely diced
1 red chilli (long one), deseeded and finely diced
4 medium chicken breasts, diced (about 550 g / 1.2 lb total)
2 teaspoons, grated ginger (see pic for the size of ginger)
3-4 medium cloves of garlic, grated
2 teaspoons turmeric powder
2 teaspoons garam masala
1½ teaspoon coriander seed powder
1½ teaspoon cumin powder
1 teaspoon salt
1 teaspoon fish sauce (add a little more salt, if not using)
2 tablespoons lemon or lime juice (apple cider vinegar can also be used)
1 teaspoon honey
1 cup diced tinned tomatoes
¼ cup water
1 cup full-fat coconut milk (see Cook's Notes)
4 large handfuls of baby spinach (or chopped English spinach)
3 tablespoons dried cranberries
1 teaspoon arrowroot powder (see Cook's Notes)
Fresh coriander for garnish
Cauliflower for making 'cauli rice'
Heat coconut oil in a large saucepan over medium-high heat. Add the onion and chilli and cook for 2 minutes, stirring a few times.
Add the chicken and stir for a minute. Then add the ginger and garlic and stir through again.
Add the spices and salt, and stir for 20-30 seconds to release the aromas.
Add the fish sauce, lemon juice, honey, chopped tomatoes, water and coconut milk and stir through.
Bring to boil, then turn down to medium and cook for 15 minutes, covered with a lid.
After 15 minutes, add the cranberries and cook uncovered for a further 2-3 minutes. Finally, add the spinach and stir through for 20-30 seconds, until it's wilted.
Scoop some of the sauce to a small bowl and add the arrowroot powder/flour. Stir until dissolved and add back to the curry. Remove from heat and stir through - this will thicken the sauce slightly.