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South Indian Pepper Chicken paleo diet recipe dinner-min

Recipe: South Indian Pepper Chicken

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Although a lot of South Indian recipes are vegetarian, there are a few gems that will really satisfy your carnivore cravings. In this Pepper Chicken recipe, Black Pepper is used as an ingredient, not a seasoning, so don’t hold back on the amount you use!

Pepper Chicken Ingredients:

  • 4 chicken breasts, diced
  • 1 red pepper, deseeded and cut into strips
  • 1 yellow pepper, deseeded and cut into strips
  • 4 cloves of garlic, crushed
  • 4cm fresh ginger, grated
  • 1 onion, finely chopped
  • 1 x 400ml can chopped tomatoes
  • 1 teaspoon turmeric
  • 1 handful fresh coriander (cilantro), chopped
  • 1 tbsp coconut oil
  • Plenty of freshly ground Black Pepper
  • Juice of ½ lemon

 Pepper Chicken How To:

1)     Season the diced chicken with the lemon juice, lots of black pepper, and a pinch of sea salt. Add a little more pepper just for safe keeping!

2)     Heat half the oil in a pan to a high heat. Brown off the chicken for 3 – 4 minutes, then set aside.

3)     Drain the meat juices from the pan, then return to a medium heat. Add the rest of the oil, then sauté the onions for a couple of minutes. Once they have turned a healthy golden brown, add the crushed garlic, ginger and turmeric, and allow to sweat for a few minutes to let the flavours release.

4)     Add the chopped tomatoes, and simmer for two minutes. Now return the chicken to the pan with the chopped peppers. Turn up the heat, and cover with a lid. Cook for 10 – 15 minutes, until the meat is really tender.

5)     Remove the lid, and add the fresh coriander just before serving. Works a treat with lots of fresh steamed veggies or Cauliflower Rice.

South Indian Pepper Chicken paleo diet recipe dinner-min

 

Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe-min

Recipe – Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps

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If I’m on a day trip and taking a packed lunch, one of my ‘go to’ foods is a Paleo friendly wrap. These ones are collard wraps – which ideally lend themselves to the purpose. Seriously, who needs bread with options like this? They’re easy to make, super portable, and you just can’t beat the combination of flavours and textures that they bring.

The ‘wrap’ itself is just a vehicle to allow you to get the good stuff into your belly, so it doesn’t need to be a health hazard. If anything, swapping a SAD tortilla wrap for a rolled up lettuce or collard leaf improves the flavour and the texture (not to mention the healthiness) of your meal.

 In this recipe, you have savoury, sweet, creamy and spicy all in one neat little package. Enjoy!

Recipe - Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps
 
Author: 
Recipe type: Lunch
Prep time: 
Total time: 
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Ingredients
  • 300g cooked and peeled prawns
  • 1 large, ripe mango, diced
  • 10 cherry tomatoes, quartered
  • 1 carrot, grated
  • 2 ripe avocados
  • Zest and juice 1 lime
  • 6 spring onions
  • 1 red chilli, deseeded and finely chopped
  • 1 clove garlic, crushed
  • Salt and black pepper, to taste
  • 4 x large collard leaves
Instructions
  1. In a bowl, toss together the prawns, mango, tomatoes and grated carrot.
  2. In a separate bowl, mash the avocados with the lime, spring onions, chilli and garlic.
  3. Lay the collard leaves out flat on a chopping board. Divide the prawn filling between the four, before slapping on a spoonful of the guacamole on each. Roll the collards up to make wraps, and hold them together by poking in a cocktail stick.

Do you often make paleo friendly wraps for lunch? What is your favourite medium to use for the wraps? Cabbage? Seaweed? Lettuce? Or something else? I'd love to hear!

Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe-min

Paleo network recipe spicy stuffed aubergine eggplant Indian shells skins

Recipe: Spicy Stuffed Aubergine

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These stuffed aubergine halves are a great meat-free option

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Recipe: spicy almond lamb

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Another great barbecue idea, this can be prepared the day before. The longer the lamb has to marinate, the better the flavour.

Recipe: spicy almond lamb
Recipe type: Lamb & Goat
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • ⅓ cup of extra virgin olive oil
  • juice of one lemon
  • handful fresh mint, chopped
  • 1 tablespoon almond meal
  • 1 tablespoon lemongrass, finely chopped
  • 1 tablespoon coriander
  • 2 teaspoons garam masala
  • 2 teaspoons cumin
  • 6 lamb steaks
Instructions
  1. Mix the marinade ingredients well in a bowl until thoroughly combined.
  2. Add the lamb and coat thoroughly.
  3. Cover, and store in the fridge for 4 hours - or overnight if possible for better flavour
  4. Barbecue the lamb and brush with the marinade.
  5. Cook until tender, but cooked through.
  6. Serve and enjoy!

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This is great served with a salad and some other barbecue favourites like paleo sausages and homemade burgers

 

Recipe Crispy Spiced Chicken Thighs schnitzel paleo network 680 min

Recipe: Crispy Spiced Chicken Thighs

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The clue is in the name – these chicken thighs are suitably spicy and oh so satisfyingly crispy, thanks to a mix of ground almonds and desiccated coconut. Throw the soggy, batter coated, southern fried chicken portions in the bin – these are where it's really at. I used ginger, cayenne pepper for a bit of a kick and garam masala – but highly recommend experimenting and finding your favouite blend of herbs and spices. I used chicken thighs, but you can use the coating on wings – or whichever piece of chicken you prefer!

Recipe Crispy Spiced Chicken Thighs schnitzel paleo network 680 min

Recipe: Crispy Spiced Chicken Thighs
 
Author: 
Recipe type: Dinner
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
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Everyone in the family will love these spicy chicken thighs!
Ingredients
  • 8 free range chicken thighs
  • 200ml thick coconut milk
  • 50g ground almonds
  • 50g desiccated coconut
  • 2 garlic cloves, crushed
  • 1 tsp fresh ginger, finely chopped
  • 1 tsp cayenne pepper
  • 2 tsp garam masala
  • Pinch salt
Instructions
  1. ) Preheat the oven to 180C / 350F / Gas Mark 4
  2. ) In a large bowl, combine the coconut milk with all the spices. Stir in the almonds and coconut.
  3. ) One by one, add the chicken thighs to the mixture, ensuring an even coating covers each piece of meat. Arrange on a roasting dish, then transfer to the oven.
  4. ) Bake for approximately 45 minutes, until crisp and golden brown. Serve with a fresh green salad.

 

Paleo Diet Primal Recipe Spiced Beef Kofte with a Pomegranate Glaze-min

Recipe: Spiced Beef Kofte with a Pomegranate Glaze

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Beef Kofte is delicious when oven baked but even better on a barbeque, eat these outside on a warm summer’s evening and you’ll feel almost Mediterranean. Delicious with a fresh salad made with rocket, figs and cherry tomatoes.

Spiced Beef Kofte Ingredients:

For the Beef Kofte:

  • 350g lean steak mince (ground beef)
  • 1 egg, beaten
  • ½ an onion, finely chopped
  • 1 clove of garlic, crushed 
  • 1tsp cumin
  • 1 tsp sumac
  • ½ tsp cinnamon
  • 1 tbsp fresh coriander, chopped
  • 1 small red chilli, deseeded and finely chopped
  • 12 mini bamboo skewers

For the Pomegranate glaze:

  • Juice and seeds of half a pomegranate
  • 2 tbsp runny honey
  • 2 tbsp pomegranate molasses
  • Juice of half a lemon

Spiced Beef Kofte How To:

If cooking in the oven, preheat to 180C / 350F / Gas Mark 5.

In a large bowl, mix together all of the kofte ingredients, and form into about 12 mini sausage shaped portions. Place on a roasting dish for 10 – 12 minutes, until cooked through, or throw on the bbq for around 15 minutes.

Meanwhile, combine the pomegranate juice, molasses, honey and lemon in a saucepan. Simmer gently for 5 minutes, stirring often.

Remove the kofte from the heat and leave to cool slightly before piercing with bamboo skewers.

Combine the juice mixture with the pomegranate seeds, then pour oven the kofte. Serve at once.

Paleo Diet Primal Recipe Spiced Beef Kofte with a Pomegranate Glaze-min

Paleo Network Recipe Indian Scrambled Eggs Breakfast-min

Recipe: Indian Scrambled Eggs

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A little bit more of a challenge to rustle up in the morning, so try these scrambled eggs on a day where you’re not in a rush to be anywhere or see anyone. The rewards will be more than worth it.

Indian Scrambled Eggs Ingredients:

  • 6 eggs, beaten
  • 1 onion, finely chopped
  • 1 clove of garlic, crushed
  • 1 green chilli, deseeded and finely chopped
  • ½ tsp tumeric
  • ½ tsp cumin
  • ½ tsp black pepper
  • 4 cherry tomatoes, finely chopped
  • A handful of spinach leaves, finely chopped
  • Small bunch of fresh coriander
  • Olive oil
  • Sea Salt

Indian Scrambled Eggs How To:

Heat a frying pan with a little olive oil to a medium heat. Saute the onion with a little sea salt until golden brown

Add the garlic, chilli and spices and fry for another couple of minutes.

Add the tomatoes and spinach, then pour in the eggs, turning down the heat slightly. Stir well, and continue to cook until the eggs are done to your liking. Garnish with a little fresh coriander, serve and enjoy.

Paleo Network Recipe Indian Scrambled Eggs Breakfast-min

Paleo recipe thai green curry-min

Recipe: Paleo Thai Green Curry

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One of my favourite curries is Thai Green Curry. Hot and spicy, it’s always a winner. It’s also so easy to make, even if I wasn’t dubious about the ingredients in restaurant versions, I would still prefer to make my own.

Whilst it might “traditionally” be served with rice, my version is far better, served with 100% Paleo cauliflower rice.

Paleo recipe thai green curry-min

Thai Green Curry Ingredients:

The Curry Paste:

  • 1 teaspoon white peppercorns
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1 lemongrass stalk, chopped
  • 6 garlic cloves, chopped
  • 4 spring onions, chopped
  • 2 tablespoon coriander stems, chopped
  • 3cm piece ginger, peeled and chopped
  • 4 green chillies, deseeded and chopped
  • 4 bird’s eye chillies
  • 2 tablespoons chopped lemongrass
  • 2 tablespoon coconut oil

For the Curry:

  • 1 tablespoon coconut oil
  • 3 tablespoon green curry paste (as made, above)
  • 125ml/4fl oz chicken stock
  • 250ml/8fl oz coconut cream
  • 1 anchovy, finely chopped
  • 4 kaffir lime leaves, torn
  • 500g/1lb chicken breast fillets, cut into chunks
  • 400g aubergine, cut into chunks
  • 1 tablespoon lime juice
  • Handful fresh basil leaves
  • 3 green chillies, deseeded and sliced

How To:

Firstly, make the paste. In a small pan, heat the peppercorn, coriander and cumin seeds, ensuring they do not burn, until they release their scent.

Add the toasted herbs to the remaining paster ingredients in a blender, and blend until it becomes a thick paste. You can store the paste in a jar in the fridge for a week or so.

Over a high heat, melt the coconut oil in a large pan. Brown the chicken pieces, then set them aside.  In the remaining oil, cook the paste for 2 or 3 minutes, stirring constantly.

Add to the pan the stock, coconut cream, anchovy and leaves, then reduce the heat. Cook for 6-7 minutes. Add in the chicken and cook for another 6 or 7 minutes, stirring constantly.

Add in the remaining ingredients and cook for a few more minutes. To serve, top with the basil leaves and the chilli. Serve immediately with a helping of homemade cauliflower rice.

Do you make your Thai green curry the same way as I do? I’d love to hear what you do different, in the comments below!