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South Indian Pepper Chicken paleo diet recipe dinner

Pepper Chicken – South Indian Inspired Paleo Dish

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If you're craving something bold, spicy, and unmistakably satisfying, this South Indian Pepper Chicken recipe should be next on your Paleo meal plan. While many South Indian dishes lean towards vegetarian ingredients, there are a few meat-based recipes that truly stand out—this is one of them. It’s a fiery, full-bodied dish where black pepper doesn’t just make a cameo but takes centre stage.

In most recipes, black pepper plays a background role, enhancing flavours quietly from the sidelines. Here, however, it’s celebrated as a hero ingredient. When used generously and intentionally, black pepper delivers a heat that’s very different from chillies. It’s earthy, fragrant, and lingers on the palate in the best possible way. So if you're a fan of spice, this dish will not disappoint.

South Indian Pepper Chicken paleo diet recipe dinner
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5 from 1 vote

South Indian Pepper Chicken

South Indian Pepper Chicken is a bold and spicy dish perfect for curry enthusiasts. Featuring black pepper as a primary ingredient, this dish is packed with flavour and sure to satisfy your carnivore cravings.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: South Indian
Keyword: paleo dinner, South Indian Pepper Chicken, Spicy Chicken Recipe
Servings: 4 Serves
Calories: 300kcal
Cost: $20

Equipment

  • Large pan
  • Grater

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
  • 4 cm fresh ginger grated
  • 1 onion finely chopped
  • 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
  • Sea salt

Instructions

  • Season the Chicken: Season the diced chicken with the lemon juice, plenty of black pepper, and a pinch of sea salt. Add a little more pepper just for safe keeping!
  • Brown the Chicken: Heat half the coconut oil in a large pan over high heat. Brown the chicken for 3–4 minutes, then set aside.
  • Sauté the Aromatics: Drain the meat juices from the pan, then return it to medium heat. Add the remaining coconut oil and sauté the onions for a couple of minutes. Once they turn golden brown, add the crushed garlic, grated ginger, and turmeric. Allow to sweat for a few minutes to let the flavours release.
  • Simmer the Sauce: Add the chopped tomatoes and simmer for two minutes. Return the chicken to the pan along with the chopped peppers. Turn up the heat, cover with a lid, and cook for 10–15 minutes until the meat is really tender.
  • Add Fresh Herbs: Remove the lid and add the fresh coriander just before serving. This dish works wonderfully with fresh steamed veggies or cauliflower rice.

The Essence of South Indian Flavours

South Indian cuisine is known for its rich use of spices, fresh curry leaves, coconut, tamarind, mustard seeds, and aromatic herbs. Unlike the creamy, tomato-based curries found further north, southern dishes are often sharper, tangier, and more assertively spiced. This pepper chicken is a great introduction to that world, offering deep, layered heat without the need for any dairy or sugar.

While chillies are often the go-to for spice, black peppercorns add a very different type of warmth. They're sharp but not acidic, spicy but not overwhelming. When toasted and crushed, they bring out a warming complexity that enhances the other ingredients and gives this dish its distinct identity.

Why Black Pepper Deserves the Spotlight

Often overlooked in favour of hotter spices, black pepper is actually one of the oldest and most valued spices in the world. Native to South India, it has been traded globally for thousands of years. In this recipe, it’s used not just for a bit of bite, but as a fundamental flavour component.

Using coarsely ground black pepper provides a delightful texture and a smoky, aromatic flavour that permeates the chicken. Unlike chilli heat, which hits you upfront, pepper builds slowly and becomes more intense with each bite. This makes for a warming, crave-worthy dish that satisfies without overwhelming.

Key Ingredients and Why They Matter

Here’s a breakdown of what makes this dish so special:

  • Chicken: Boneless thighs are ideal as they stay tender and juicy. However, bone-in pieces can also be used for a richer flavour.
  • Black Pepper: Use freshly cracked black peppercorns, not pre-ground powder, for maximum flavour.
  • Garlic and ginger: This duo forms the aromatic base and adds depth to the dish.
  • Onion: Slowly caramelised onion balances the heat and adds a touch of sweetness.
  • Curry leaves: These are optional but highly recommended for an authentic South Indian flavour.
  • Coconut oil: Adds richness and helps carry the spices without overpowering the dish.

Each of these ingredients plays a role in creating a dish that is rich, complex, and true to its regional roots.

Preparing the Dish

The key to success with this recipe is patience. Allow your onions to caramelise properly—this adds sweetness to balance the pepper. When frying the black pepper and other spices, ensure your heat is medium so they don’t burn. Toasting the spices releases their essential oils, unlocking their full aroma and flavour.

Once the chicken is added, it's important to let it cook gently in the spice mix. This allows it to absorb all the rich flavours and ensures the meat stays tender. Towards the end, you can adjust the seasoning with a bit more pepper or a squeeze of lemon for brightness.

Paleo-Friendly Serving Ideas

This pepper chicken pairs beautifully with simple sides that don’t compete with its bold flavour. Consider the following serving options:

  • Cauliflower rice: A light, neutral base that absorbs the spicy juices well.
  • Steamed green beans or spinach: The mildness of the greens contrasts the heat of the chicken.
  • Mashed sweet potato: Offers a touch of natural sweetness to balance the spice.
  • Shredded cabbage slaw: Adds a cooling crunch, perfect for taming the heat.

If you're hosting, consider serving this dish with a side of cooling coconut yoghurt and cucumber ribbons. The contrast of hot and cold elements makes for a more rounded meal experience.

Tips for Perfect Pepper Chicken

To ensure your pepper chicken turns out perfect every time, follow these handy tips:

  • Use whole peppercorns: Crush them fresh for a much stronger, more aromatic result.
  • Don’t rush the onions: Take time to caramelise them slowly for that essential base note.
  • Use curry leaves if possible: They elevate the dish with an authentic South Indian fragrance.
  • Adjust spice to taste: If you're unsure about heat levels, start with less pepper and add more as you go.

Leftovers and Storage

This dish keeps well and even improves after a night in the fridge, as the flavours deepen and meld. Store in an airtight container for up to three days. Reheat gently in a pan or microwave with a splash of water or broth to keep it moist.

Leftover pepper chicken can also be used in a wrap with lettuce and cucumber, or stirred into a Paleo-friendly soup or hash for a spicy twist.

Why This Recipe Works for Paleo

This South Indian Pepper Chicken recipe aligns beautifully with Paleo principles. There are no grains, legumes, refined sugars, or dairy involved. Instead, the focus is on clean, whole ingredients and healthy fats. It’s high in protein, rich in flavour, and free from unnecessary additives or fillers.

Unlike many takeaway or restaurant versions, this homemade version avoids seed oils, thickeners, and hidden sweeteners—giving you a dish that’s not just delicious, but nourishing too.

Recipe Variations

Once you’ve mastered the base recipe, there are several ways to adapt it:

  • Add vegetables: Bell peppers or mushrooms can be added for extra texture and nutrition.
  • Make it saucier: Add a splash of coconut milk for a creamy, mellow version.
  • Try it with lamb or beef: The spice mix pairs beautifully with other meats, just adjust the cooking time accordingly.
  • Use ghee instead of coconut oil: For a nuttier flavour and extra richness.

Final Thoughts

This South Indian Pepper Chicken is a celebration of spice, simplicity, and real food. It brings the bold flavours of the subcontinent into your kitchen without the need for complex techniques or obscure ingredients. Whether you’re cooking for yourself, your family, or guests, it’s a dish that always delivers.

If you're looking for a fresh way to enjoy chicken that goes beyond the usual roasts and grills, this pepper chicken is the perfect place to start. It’s flavourful, nourishing, and endlessly customisable—exactly what Paleo cooking should be.

Have you tried it? I'd love to hear how it turned out for you. Did you stick with the traditional version, or add your own twist? Let me know in the comments below—and don’t forget to check out other Indian-inspired Paleo chicken recipes while you’re here.

South Indian Pepper Chicken paleo diet recipe dinner

Paleo network recipe spicy stuffed aubergine eggplant Indian shells skins

Spicy Stuffed Aubergine with Savoury Filling

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When the weather cools and you're craving something warm, comforting, and deeply satisfying, this Spicy Stuffed Aubergine recipe hits all the right notes. It's an adaptable, nutrient-packed dish that delivers both texture and flavour, whether you make it vegetarian or add a Paleo-approved protein. With a perfectly roasted aubergine shell filled with a richly spiced filling, this meal is as nourishing as it is moreish.

Best of all, it's versatile. While the recipe below is meat-free, you can easily stir through some browned minced beef or lamb to boost the protein content and make it even heartier. It's also a great way to use up any leftover vegetables you have on hand. With a good balance of healthy fats, fibre, and natural flavour, this dish proves that eating well doesn't have to mean compromising on comfort.

Paleo network recipe spicy stuffed aubergine eggplant Indian shells skins
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5 from 1 vote

Spicy Stuffed Aubergine

Discover the ultimate spicy stuffed aubergine recipe. Perfect for a vegetarian and paleo-friendly dinner, this dish is packed with flavour and easy to make.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: Paleo, vegetarian
Keyword: Paleo Aubergine Recipe, Spicy Stuffed Aubergine, Vegetarian Comfort Food
Servings: 4 Serves
Calories: 180kcal
Cost: $15

Equipment

  • Baking dish
  • Steamer
  • Large pan
  • Mixing bowl

Ingredients

  • 1 large aubergine halved lengthwise
  • 1 sweet potato peeled and diced
  • 1 carrot peeled and diced
  • 1 zucchini diced
  • 2 cups of stock chicken or vegetable
  • 1 brown onion finely diced
  • 1/8 tsp ground cumin

For the Spice Mixture:

  • 1/4 tsp ground cumin
  • 1/4 tsp turmeric
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground coriander
  • 1/8 tsp ground cloves
  • 1/8 tsp ground mace
  • 1/8 tsp cayenne pepper
  • 1/8 tsp cinnamon

Instructions

  • Preheat the Oven: First, set your oven to 190C (375F).
  • Prepare the Spice Mixture: Then, in a bowl, thoroughly combine all of the spice mixture ingredients and set aside.
  • Cook the Vegetables: Next, boil a pan of water and once boiling, add in the diced sweet potato and carrot. Steam for a couple of minutes to soften. Add the diced zucchini and cook for a further three minutes until all the vegetables are tender.
  • Hollow and Steam Aubergine: Then, hollow out the aubergine halves, retaining the insides. Steam the aubergine halves until tender, approximately 5 minutes, then allow to cool.
  • Prepare the Filling: Next, in another pan, bring the stock to a boil, add the spice mixture and diced onion. Cook until the onion is soft, then add the reserved aubergine pieces. Cook for a few more minutes, then add the carrots, sweet potatoes, zucchini, and ground cumin. Stir well to combine.
  • Stuff the Aubergines: Spoon the vegetable mixture into the aubergine shells and place them in a baking dish. Cover with foil and bake for approximately 30 minutes until thoroughly cooked.
  • Serve: Finally, top with fresh herbs and serve. Enjoy as a main dish or a hearty side.

Why Aubergines Are the Star of the Show

Aubergines (or eggplants, as our US friends call them) are often overlooked in the Paleo world, but they shouldn’t be. They’re low in carbs, high in antioxidants, and an excellent source of dietary fibre. Their meaty texture makes them ideal for stuffing, grilling, or roasting. When cooked properly, aubergine becomes soft, silky, and the perfect vessel for soaking up bold flavours like garlic, cumin, paprika, and chilli.

A Comforting Dish with Flexible Options

This stuffed aubergine recipe has endless variations. You can mix up the vegetables, add your favourite spice blends, or include chopped nuts or seeds for added crunch. If you’re not strictly meat-free, consider stirring through some minced beef or lamb before baking, or top with sliced grilled chicken after it’s cooked.

For a plant-based protein boost, toss in a handful of chopped walnuts, or use a spoonful of tahini stirred into the filling. The creamy texture of tahini pairs beautifully with the bold spice profile and adds extra richness to each bite.

Serving Suggestions

Serve these stuffed aubergine halves with a side of fresh greens, such as rocket or baby spinach dressed in a splash of lemon juice and olive oil. If you're planning a Paleo feast, these pair beautifully with grilled meats, roasted root vegetables, or a simple cauliflower mash.

For something a little different, try a drizzle of herb-infused olive oil or a spoonful of homemade tomato relish on the side. This adds extra depth to the dish and balances out the spice.

Make-Ahead Tips

These Spicy Stuffed Aubergines are perfect for prepping in advance. You can roast the aubergine halves and prepare the filling up to a day before serving. When ready to eat, simply stuff and bake until everything is piping hot and slightly golden on top. Leftovers keep well in the fridge and are ideal for lunch the next day.

Looking to freeze? Cooked stuffed aubergines can be frozen in an airtight container. Reheat in the oven until heated through. They make a great last-minute dinner option when you're short on time but still want a nourishing meal.

Using What You Have

This recipe is very forgiving. Feel free to substitute the vegetables in the filling with whatever is in your fridge. Chopped courgette, grated carrot, finely shredded kale, or mushrooms all work well. Just aim for a balance of moisture and texture, so the filling isn’t too dry or too wet.

Perfect for Entertaining

These look impressive on a plate, making them perfect for a dinner party or casual get-together. You can easily double the recipe to serve a crowd, and the individual aubergine halves are ideal for plating up a colourful, elegant meal. Add a generous sprinkle of fresh herbs right before serving to give the dish a final hit of brightness.

Love Stuffed Veggies?

If you enjoy this dish, don’t miss my stuffed capsicum recipe. It’s another versatile and visually stunning way to enjoy your veggies, using a similar approach with different textures and flavours. Combining both dishes makes for a vibrant and satisfying Paleo meal that's as appealing to look at as it is to eat.

Get Involved

Do you have a go-to stuffed vegetable recipe? Perhaps a special twist or spice blend that elevates your version? Share your ideas and variations in the comments below. We love hearing how you make these recipes your own.

Whether you're eating solo, cooking for family, or entertaining guests, this Spicy Stuffed Aubergine recipe is bound to become a regular part of your Paleo rotation. Full of flavour, easy to customise, and incredibly satisfying, it’s a dish that proves healthy eating doesn't need to be complicated.

For more Paleo recipe inspiration, explore the site for everything from one-pan meals and salads to desserts and comfort food favourites. And if you make this dish, let us know how it turned out. Happy cooking!

Paleo network recipe spicy stuffed aubergine eggplant Indian shells skins

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Spicy Beef and Aubergine Rajma paleo diet recipe dinner-min

Spicy Paleo Beef Rajma with Aubergine

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Back when I followed a Standard American Diet (SAD), one of my favourite curries was Rajma. This spicy, fragrant vegetarian dish traditionally features kidney beans as the main ingredient. However, since beans are not allowed on the Paleo diet, I wanted to recreate the delicious, heady flavours of Rajma in a healthier, bean-free way. Consequently, this led to the creation of my Spicy Beef and Aubergine Rajma, which perfectly captures the essence of the original dish without the beans.

After perfecting the spice blend, I chose beef as the protein for this dish, as it adds a richer flavour compared to the kidney beans. Additionally, I included aubergine to mimic the texture of beans. I believe I have finally nailed the beanless Rajma – but I'll let you be the judge of that!

Spicy Beef and Aubergine Rajma paleo diet recipe dinner-min
Print Recipe
5 from 1 vote

Recipe: Spicy Beef and Aubergine Rajma

This Spicy Beef and Aubergine Rajma is a delightful Paleo-friendly twist on the classic Indian dish. Enjoy the rich, fragrant flavours without the beans, making it a perfect grain-free and dairy-free dinner option.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dinner
Cuisine: Indian
Keyword: Beef Rajma, Paleo Spicy Beef Rajma, Spicy Beef Aubergine Curry
Servings: 4
Calories: 350kcal
Cost: 20

Equipment

  • Large cooking pot
  • Pestle & Mortar

Ingredients

  • 2 tsp Coriander seeds
  • 2 tsp Cumin seeds
  • 1 tbsp Ghee / coconut oil
  • 2 Onions finely chopped
  • 6 Garlic cloves peeled
  • 5cm piece Ginger peeled
  • 4 Red chilli peppers deseeded and chopped
  • 2 tsp Garam masala
  • 1 tsp Turmeric
  • pinch Salt
  • 1 400g can Chopped tomatoes
  • 500g Beef diced
  • 2 medium Aubergines diced
  • handful Fresh coriander chopped

Instructions

  • In a large cooking pot, lightly toast the coriander and cumin seeds for about 2 minutes. Grind them into a powder, then set aside.
  • Next, raise the heat of the pot to medium and add the ghee or coconut oil. Fry the onions for around 5 minutes until they soften.
  • Meanwhile, use a mortar and pestle to crush the garlic cloves with the ginger and chilli, forming a paste. Add a touch of olive oil if needed.
  • Add the garlic-ginger-chilli paste to the onions and sauté for a couple more minutes. Then, add the toasted cumin and coriander, along with the garam masala, turmeric, and salt. After a minute, pour in the chopped tomatoes and around 200ml of hot water. Stir well.
  • Add the diced beef to the pot, cover, and cook on medium heat for about 20 minutes.
  • Remove the cover, stir the mixture, then add the diced aubergine. Return the lid to the pot and cook for another 15 minutes.
  • Finally, garnish the dish with fresh chopped coriander before serving.

For more delicious Paleo recipes, don't forget to subscribe to our newsletter and follow us on social media! Let us know how you enjoyed this Spicy Beef and Aubergine Rajma in the comments below. Happy cooking!

By creating this dish, you can enjoy a rich and satisfying meal that aligns with your Paleo lifestyle. Moreover, the combination of beef and aubergine provides a delightful texture and flavour that closely mimics the traditional Rajma, without the use of beans. This dish is ideal for those looking to maintain a grain-free and dairy-free diet while still indulging in hearty and aromatic Indian cuisine.

Try this recipe out and share your experience with us. We always love to hear how our readers are enjoying our recipes and any tweaks you might have made to suit your personal tastes. Furthermore, stay tuned for more Paleo-friendly twists on classic dishes and more culinary inspirations!

Why This Beef Rajma Works So Well on a Paleo Diet

Traditional Rajma is a staple comfort food across North India. It's filling, rich in flavour, and typically made with red kidney beans simmered in a spiced tomato-based gravy. However, for those of us following a Paleo diet, beans are off-limits due to their antinutrient content and potential to cause digestive distress. This is where this Paleo Beef Rajma really shines—it captures all the warmth and complexity of the original without compromising your dietary choices.

Beef, when slow-cooked with the right balance of Indian spices, becomes wonderfully tender and flavourful. It takes on the role of the kidney beans not just as a source of protein but also as the main element that soaks up the robust curry flavours. Aubergine, with its creamy texture when cooked down, makes a surprisingly effective substitute for beans, giving the dish a satisfying mouthfeel while keeping it entirely bean-free.

What Makes This a Go-To Paleo Curry?

This Spicy Beef Rajma ticks all the right boxes for Paleo eaters. It’s grain-free, legume-free, and dairy-free, and it uses clean, whole ingredients. There’s no need for thickeners, additives, or shortcuts—just real food, cooked slowly and lovingly. The ghee or coconut oil provides healthy fats that support satiety and flavour, while the fresh ginger, garlic, and chillies give the dish that signature Rajma kick.

And unlike many Indian takeaways or pre-made sauces, this dish contains no sugar, no hidden soy, and no seed oils. It’s about as clean as it gets.

Customising Your Beef Rajma

One of the best things about this Paleo curry is how adaptable it is. You can easily tailor the spice level to suit your preferences. Like it hotter? Add extra fresh chilli or even a pinch of cayenne. Prefer a milder heat? Reduce the chilli count and opt for a mild garam masala blend.

If you’re short on beef, you could use lamb, goat, or even game meats such as venison for an equally rich and delicious result. You can also switch out aubergine for courgette or mushrooms, though these will offer slightly different textures.

To bulk out the meal without adding grains or legumes, consider serving it with:

  • A generous helping of cauliflower rice
  • Mashed sweet potato
  • Sautéed greens like kale or spinach
  • A side of roasted pumpkin or butternut squash

These Paleo-friendly sides round out the meal beautifully while keeping it fully compliant.

Cooking Tips for the Best Paleo Beef Rajma

  • Brown your beef pieces well before simmering. This adds an extra layer of flavour that really enhances the final result.
  • Cook your spices in oil (also called “tempering”) before adding liquid. This releases their essential oils and ensures maximum aroma and depth.
  • Don't skimp on the garlic and ginger. These are core to that traditional Rajma flavour and really elevate the dish.
  • Use ripe, flavourful tomatoes or good-quality tinned chopped tomatoes. The acidity and sweetness form the backbone of the sauce.
  • Let it rest. Like most curries, this dish tastes even better the next day. If you have the patience, let the flavours deepen overnight.

Nutritional Benefits of This Paleo Rajma

This Beef Rajma isn’t just delicious—it’s also packed with nutrients:

  • Beef is an excellent source of high-quality protein, iron, zinc, and B vitamins, all essential for energy and immune function.
  • Aubergine provides fibre, antioxidants (particularly nasunin), and a small amount of potassium.
  • Tomatoes are high in lycopene, which has been linked to heart health and skin protection.
  • Ginger and garlic offer anti-inflammatory and antimicrobial properties, making this curry a comforting choice when you're feeling run down or need an immune boost.

For those following a lower-carb version of Paleo, the balance of vegetables and protein in this recipe makes it easy to stay within your macro goals without missing out on flavour.

Batch Cooking and Freezer-Friendly

This dish is perfect for batch cooking. Double or triple the recipe, and you’ve got multiple meals sorted for the week ahead. It keeps well in the fridge for up to four days and freezes beautifully. Just cool it completely before transferring to airtight containers or freezer bags. When reheating, add a splash of water or bone broth to help loosen the sauce and restore its original consistency.

A Modern Paleo Take on a Cultural Classic

What makes Paleo food so exciting is the way it allows you to revisit favourite dishes from your past—often with a little creativity and a whole lot of flavour. This Paleo Beef Rajma is a celebration of that. It honours the spices and comfort-food essence of the original while fully embracing the principles of real, whole-food cooking.

Whether you’re a long-time Rajma lover or trying it for the first time in this meat-based version, this dish is sure to become a repeat feature in your Paleo meal planning.

What Our Readers Say

We’ve heard from many readers who’ve tried this dish, and the feedback is overwhelmingly positive. Some have added spinach for extra greens, others have used leftover slow-cooked beef or lamb. One reader even turned it into a thick soup by adding extra broth and simmering it down further—delicious!

If you do give this recipe a try, we’d love to hear from you. Leave a comment below with your tweaks, variations, or even photos of your final dish. Sharing your experience not only helps others, but it inspires us to keep creating and refining new Paleo recipes.

Spicy Beef and Aubergine Rajma paleo diet recipe dinner-min

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