Paleo Chicken Tikka Curry
Recipe type: Curry, Dinner, Dinner Party
Prep time: 
Cook time: 
Total time: 
Serves: 4
A thick and creamy flavour packed curry dish made with coconut cream and lots of delicious spices. This is incredibly simple to make and will undoubtedly win you a lot of fans!
  • TIKKA SPICE MIX (To fill one Kilner spice jar)
  • *3 tsps Ground Corriander
  • *3 tsps Ground Cumin
  • *4 tsps Paprika
  • *2 tsps Garam Masala
  • *1.5tsps Ground Ginger
  • *1 tsp Ground Chilli Powder
  • *2 tsps Tikka Spice Mix
  • *1 cup Coconut Cream (Cream scooped off the top of coconut milk)
  • *350g / 12oz Organic Chicken Thighs, chopped in to bite-sized pieces
  • *400g / 1 cup Organic Chopped Tomatoes
  • *1 Medium White Onion, finely chopped
  • *1 tsp Coconut Oil
  • *3 Garlic Cloves, crushed
  • *Fresh Corriander (for garnish)
  2. Into an airtight spice mix jar (I use the Kilner range found here) place all of the spices, pop the top on the jar and shake until fully mixed
  3. Use at any time you need Tikka spice!
  5. In to a pan over high heat place 1 tsp coconut oil and allow to melt
  6. Add in the crushed garlic and finely chopped onion, fry off until softened and turning golden brown
  7. Add in the spices and fry off for 2-3 minutes. If it starts to stick add in 2-3 tbsp water
  8. Add in chopped chicken and cover with tikka/ onion mixture. Fry off for 3-4 minutes
  9. Add in chopped tomatoes plus two cups of water and turn down to a lower heat (simmer)
  10. Cook off for as long as you can (at least 25 minutes), allow sauce to reduce before adding in one cup coconut cream and stirring in
  11. Allow to cook for a further 2-3 minutes before serving
  12. Serve with Paleo cumin flat breads and fresh corriander
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