Paleo Chicken Tikka Curry

Paleo Chicken Tikka Curry

As you all know by now, I adore cooking. For me it is pure escapism and I love nothing more than throwing anything I have in my store cupboard together and creating something delicious. I mean, that’s not to say that I never have any disasters… just ask my husband about the Paleo red velvet cake I once attempted!

For Christmas Ports bought me a set of gorgeous Kilner spice jars. I absolutely adore them, especially how beautiful ordered they have made my kitchen shelves look! Goodbye boring boxes of spices! In fact, I love them so much I bought myself another two dozen so that I would start creating some of my own spice mixes.

Herbs and spices are amazing, they are full of so many healing, antibacterial and antiviral properties and some also contain more disease-fighting antioxidants than fruits and vegetables. The best thing about them is that there’s no nasty additives or extra sugars in them so you can well and truly create beautiful, vibrant, authentic dishes without the worry that you are pumping your body with a nasty dose of sugars and stabilisers. So, with the aid of some other delicious organic ingredients I have created my very own version of chicken Tikka curry and I can safely say this is one of my favourite recipes yet! It’s packed with flavour, rich, creamy and incredibly moreish. I served it with Paleo Indian style flat cumin breads for which I will share the recipe very soon.


Paleo Chicken Tikka Curry
Prep time
Cook time
Total time
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!
Recipe type: Curry, Dinner, Dinner Party
Serves: 4
  • 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
















DSC_0555Please note: I have not been endorsed for any products mentioned in this blog post.

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