Ooh..its December! I cannot believe it. How did we roll into December suddenly? Weren’t we enjoying summer just a few weeks back! Well at least it seemed like a few weeks back! And wait, it just seems like a few months ago that we welcomed 2017! And now you are telling me that we are ready to usher in 2018? The fact that 2017 went by so quickly seems especially strange to me since I quit my job in Feb 2017 and at that time (very naively I guess) thought that the year will pass by relatively slowly now that I did not need to juggle 101 things on one day! I guess I was wrong about that one! I mean I still ended up juggling 101 things -Hmm..maybe not 101 but 99 for sure 🙂
Oh boy, and that brings us into wintery world with cold, icy spells, snowy blizzards and worst of all ‘darkness at 4’ evenings to look forward to!. I hate that the most. I mean why do they have to pull back the clock? At least give us 1 more hour of brightness during the day! Is that so much to ask for!
OK OK …So all this only means one thing. There will be lots and lots of soup nights in the K household! Having the Instant Pot makes it even easier! Since you put everything that you fancy into the pot, start the timer and go your merry way…which for me means straight back under my blanket 🙂 And when the Mr and kiddos are ready, we will unplug the Pot and have our dinner. Some ‘deli bought’ fresh dinner rolls for them while I dive into a double large bowl for myself! My grain free diet is a good enough excuse for me to indulge shamelessly!
And one of our all time favorite soups is ‘Chicken noodle’. The ultimate in comfort food! And now finally I have a Paleo version of this soup! Dried Sweet Potato noodles to the rescue – TADA! If you read my post on Korean Style sweet potato noodles you will be familiar with these noodles. These are made from sweet potato starch and when you cook them they appear translucent and glassy. They are a little slimier than your regular flour noodles but they taste great. And I am really fortunate that my kids love them too. So I substitute these noodles for the flour noodles, add lots of veggies, some ginger, lots of sea salt, hardly any spices and you get this bowl of comfort that you do not want to share with anybody else!
Last time when I made this, I threw in a whole bunch of spinach towards the end and so we ended up having a green chicken noodle soup! No one cared or complained about the color. They were too busy slurping away! Seriously, guys this soup was so delicious and there are no spices in it! 100% AIP Compliant!
Set the Instant Pot to Saute mode. Add the oil. Let heat for 1 min and then add the onions, celery, and carrots. Stir fry for 2 mins. Then add the salt, ginger and garlic (if adding). Stir for another 30 secs. Then add the chicken pieces and the water. Close the lid on the Instant Pot and set vale to sealing position. Press Pressure Cook button and set time to 10 mins. Release steam carefully and once the valve goes all the way down, open the lid. Using a slotted spoon, transfer the chicken pieces into a bowl. Let cool for a few mins and then shred the chicken pieces using your hands.
Add the chicken pieces back into the Instant Pot along with the noodles and the spinach and the parsley (if adding). Place lid and pressure cook again for 2 mins. Release pressure carefully and open the pot. Stir to mix spinach well into the soup, add freshly ground pepper(if adding) as needed and check for seasoning and serve soup warm!
Heat a large cooking pot with the oil. Let heat for 1 min and then add the onions, celery, and carrots. Stir fry for 2 mins. Then add the salt, ginger and garlic (if adding). Stir for another 30 secs. Then add the chicken pieces and the water. Cover the pot (leaving a small vent open) on low heat for 20 mins.
Turn heat off and open pot and transfer chicken pieces to a bowl. Keep aside to cool and then shred the chicken pieces.
Meanwhile, heat another large cooking pot with water. When it starts boiling, add the noodles to it and let cook for about 4 mins on medium heat. Then drain the noodles carefully using a large strainer. Rinse the noodles once with cold water.
Add the noodles to the soup pot along with the shredded chicken pieces and the spinach and the parsley (if adding). Cook on low simmer uncovered for 2 mins until the spinach gets cooked. Turn heat off and add freshly ground pepper (if adding)as needed and check for seasoning. Serve warm!
I have suggested using between 3/4 lbs to 1 lbs of chicken since the quantity of chicken is flexible - if you want more protein in your soup, you can add more chicken and vice-versa. This soup is really very forgiving - whatever way you do it, it will come out good!
While cooking on stove top, I recommend cooking the noodles separately since that is the best way to cook them - Rinsing once with cold water makes them a little less slimy.
If you like Indian food and like chicken then I can bet that you would have definitely tasted Tandoori Chicken:) If not, then you need to immediately rectify that! Tandoori Chicken probably helped popularize Indian cuisine in the rest of the world. And Chicken tikka masala where this tandoor baked chicken is dunked in a delicious creamy tomato gravy is every ‘curry’ and ‘chicken lovers’ dream curry.
I have made Tandoori style chicken numerous times over the years although I had never posted a recipe until now. I did post a Nepalese version of Tandoori Chicken sometime back which has tomato in the marinade. Usually I would just make Tandoori chicken by making a marinade in yoghurt with ginger, garlic, some coriander, cumin, cayenne and garam masala. I believe cumin and the ginger-garlic paste is what gives a Tandoori chicken its unique flavor. The chicken is nice and slightly crispy on the outside while really really moist and succulent on the inside. And it is just oozing with flavor!
Of late since I avoid dairy on my Paleo diet, I have been omitting yoghurt. And I have been using lemon juice instead to impart acidity to tenderize the meat. That works pretty great too. So last week as I was making a new batch, I remembered to take the pics and note down ingredients so I could post this recipe! The longer you marinate the chicken, the tastier your tandoori chicken will be! Also, tandoori chicken has a special flavor because it is baked in a tandoor (clay oven). So in my version, I tried to get a smokey flavor by broiling the chicken for a couple mins in the end.
The tandoori chicken tastes great with some plain white rice and dal (lentil curry). That’s how my family enjoys them. I either eat them with a salad on the side or make Chicken tacos using my homemade cassava tortillas. So so yum!
Tandoori Chicken || Indian Style Baked Chicken (Paleo)
Author: Indira Shyju
Recipe type: Main course, Appetizer
Chicken thigh pieces marinated in lemon juice and a blend of indian spices like cumin and garam masala and baked in an oven to get delicious baked chicken bursting with flavor
1½ lb chicken thigh pieces
For the marinade:
5 large garlic cloves
2 inch by 1 inch long piece of ginger
2 tbsp olive oil
1 tsp sea salt
¼ cup lemon juice
1 tsp kashmiri chilli powder
¼ tsp turmeric powder
1 tsp coriander powder
2 tsp cumin powder
2 tsp garam masala
1 tbsp olive oil
Extra Olive Oil for brushing on top
Clean the chicken pieces and cut into large pieces. Dab the chicken pieces using paper towels to remove moisture. Make light gashes on the chicken pieces so that the marinade can seep in.
Mix all marinade ingredients in a large mixing bowl.
Add the chicken pieces to the marinade and using your hands coat each piece generously with the marinade. Let the chicken pieces sit in marinade for at least 1 hour. Or up to 8-10 hours. (Transfer chicken to fridge if marinating for more than 1 hour)
When ready to bake the chicken, pre heat oven to 450 deg F (220 deg C).
Line a baking tray with Al foil and brush with oil. Lay the chicken pieces on the baking sheet. Bake at 450 F for 25 mins.
Take out tray and brush with oil and flip the chicken pieces and bake for another 15-20 mins until both sides are well cooked.
Remove tray from oven and turn oven to broil setting. Now place tray on top rack for 2-3 mins until there are slightly blackened smoked spots on each of the chicken pieces.
Take tray out of the oven and cover the tray with Al foil until serving.
Serve tandoori chicken with lemon wedges and sliced red onions!
I use Kashmiri chilli powder since it is mild as well as it gives great color. You could also substitute smoked paprika to get a good color! You could also grill this chicken on an outdoor grill. If you add charcoal that would give them a really good flavor!
We all will agree that good food plays an important role in making a great party! Out of all the food categories, I think that a great appetizer is very important in making a party memorable! Hors d’oeuvres are actually the star of a party. Early arrivals to stragglers all tend to look at the starters with great enthusiasm. So whenever I throw a party, I pay special attention to what I should make for appes!
I generally go with one vegetarian and and one non vegetarian option. And chicken or seafood is a favorite one on the non vegetarian side. Every summer we throw a party around August. You see August is a special month in our house since both my children and my birthdays fall in August! Yeah my husband is the odd guy out 🙂 So anyways, speaking of our annual party, I start getting excited as soon as summer begins and I try pinning recipes on Pinterest – birthday cake recipes, dessert recipes as well as appetizer recipes.! So last weekend we finally had this party and I had been wanting to try this chicken teriyaki meatballs recipe that I had pinned. However the recipe had breadcrumbs and other ingredients that were not paleo. So I decided to create a paleo version of these ‘Chicken teriyaki meatballs’. Came out perfect even without any breadcrumbs and best part is that these are baked so you don’t need to spend any time deep frying or pan frying them!
These meatballs are sweet and spicy with a smoky flavor (baking in the oven gives them a nice flavor). I added a mix of Indian and other Asian spices – also added an unusual ingredient – crushed pineapple for some sweetness. Everyone enjoyed these meatballs at the party with the kiddos absolutely loving them!
Sweet and Spicy Chicken Meatballs (Gluten Free, Paleo)
Author: Indira Shyju
Recipe type: Appetizers
Cuisine: Fusion, Asian
Sweet and spicy chicken meatballs made with ground chicken using asian spices and covered with a hot and sweet teriyaki style sauce
For the meatballs:
About 2lbs (1 kg) ground Chicken (chicken kheema), thawed completely
1 small red onion, chopped fine
5 large garlic cloves, chopped fine
One 1 inch piece of fresh ginger, chopped fine
½ cup of fresh cilantro, chopped fine
½ cup of spring onions (scallions), chopped fine
2 green chillies, chopped very fine - seeds removed (optional)
½ cup pineapple pieces, finely chopped(optional)
2 tsp Kashmiri Chilli powder
1½ tsp sea salt (or per taste)
1 tbsp coconut oil
For the sauce:
½ cup coconut aminos (or soy sauce for non Paleo)
½ cup honey (or maple syrup)
1 cup pineapple juice (from can of pineapple) or orange juice or lemon juice
½ tsp kashmiri chilli powder (or red chili flakes)
1 tbsp garlic, chopped fine
1 tbsp ginger, chopped fine
1 tsp tapioca starch mixed with ¼ cup water
Pre-heat oven to 500 deg F. Line a large baking tray with Al foil and brush it with coconut oil or olive oil.
In a large mixing bowl, add all the ingredients listed under 'For meatballs' and mix well using your hands to form a smooth well-blended mixture. Shape into smooth round balls and place on the tray. (you may need to use two trays or do in batches)
Bake in the oven at 500 deg F (lower rack) for a total of 10-12 mins. Half-way i.e. after about 5 mins or so, flip them so they get browned on both sides. (be very careful while flipping as the oven and the tray will be very hot)
While the meatballs are baking, you can make the sauce. Add all sauce ingredients except the tapioca starch slurry in a medium cooking pot and stir for about 3-4 mins. When it begins to bubble, add the tapioca flour mixed with water and try heat to low. Stir continuously until mixture thickens. Turn heat off.
Just before serving, pour the sauce over the meatballs and mix slowly to coat the meatballs in sauce. Serve warm!
Make sure the chicken is fully thawed before you start mixing with the other ingredients. Also make sure there is no water in the chicken. You can also deep fry or pan fry the meatballs instead of baking in the oven.
Mexican food had always been my favorite! I could eat a bean taco any day especially if it was nicely slathered in ‘hot sauce’ and with a dollop of sour cream on the side! Hence, since starting on Paleo a year ago, I had not had a proper Mexican meal. And the past 6 months I have been on the AIP version of Paleo which meant no nightshades and no spices as well. However in the past few weeks I have introduced spices slowly without any issues (I hope!) – I just add very small quantities of cayenne or any hot pepper though to my servings. Just so that I get a faint taste of the heat without it triggering any flare up.
So anyways, now that I had been able to introduce spices successfully, I was dying to make something ‘Mexican’! During the week of Cinco de Mayo, I saw a lot of bloggers posting recipes of Mexican Chicken Stir fry with rice (caulirice). And so last week I decided to try making a grilled chicken with cauliflower and veggies stir fry. But as I was marinating the chicken, I noticed I had a ripe avocado available and so thought why not go full blown and treat myself to a Paleo Chicken Burrito bowl! About 30 mins later, I served up these delicious ‘nightshade free’ burrito bowls that were so jam packed with Mexican flavors that all my cravings of the past one year were assuaged. Even without hot sauce there was enough flavor. The garlic, cumin and the cilantro mainly did the job! And the lemon juice more than makes up for the missing tomato. I licked up the bowl so well that it looked as if it didn’t need any further cleaning when I was done with it 🙂
I also served up some rice for the rest of my family. Yummy dinner that we all enjoyed!
Dab dry the chicken pieces with a paper towel. Add all the marinade ingredients to a large bowl and mix well. Add the chicken pieces to this to coat well. Keep aside for 15 - 30 mins.
Heat a large frying/grilling pan and add the rest of the coconut oil. When hot add the chicken pieces and sautee lightly on medium until the pieces are cooked. (You may need to do this in batches since you don't want to crowd the pan).Transfer the chicken pieces onto a dish and keep covered to stay warm and moist.
Shred the cauliflower into small pieces using a food processor or by using a knife to get a 'rice' like texture.
In the same pan that you cooked the chicken, add some more coconut oil and when hot add the cauliflower and the garlic. Saute on medium heat for about a minute until the garlic is toasted. Then add the salt and cover with a lid and cook for about 2-3 mins on low heat until the cauliflower is cooked. Do not overcook otherwise it will get too mushy. Turn heat off and keep aside.
Mix all the ingredients listed under guacamole in a bowl using a masher. Check for seasoning and add additional salt or pepper if needed. Keep aside.
Mix all the ingredients listed under salsa in a bowl and keep aside,
To assemble the bowls, place a few tablespoons of the cauliflower rice into a bowl. Add some chicken pieces. Add the lettuce. Then top with the guacamole and salsa. Mix everything well and enjoy!
If you are a lover of ‘all chicken curries’ like me, then this is one that you need to definitely try! Its funny how I ended up making this curry – Last week when I was chatting with my sis who lives in india, she happened to mention this curry that she had just eaten and how fabulous it was. Her daughter’s best friend’s mom had sent over some of her Mangalorean Chicken curry to share with the rest of the family. Oh my, the rave reviews from my niece and my sis were enough for me to start salivating! I had to make this curry myself. My sis gave me a vivid description of the texture of the curry and also told me that it had a coconut masala baed gravy. Well that was enough to get me started on my recipe hunt. Sis offered to talk to the mom and get the recipe from her. But I could not wait that long.
That evening as I pulled out chicken from the freezer for making dinner, I knew what exactly I was going to make with it! I had looked up recipes for this Mangalorean chicken curry on the internet and printed out a couple of them. The traditional name of this curry is Kori (Chicken) Gassi (curry). I ended up making a version that was a combination of a few of the recipes plus I made some variations – since I do not use tamarind, I used Kerala tamarind or Kodampuli or Kokum for providing the tartness. Also I used Kashmiri chill powder instead of the badega red chillies since I wanted to cut down on the heat.
This curry in general is very mild in spices and heat. It does not use much of the traditional spices used in chicken curry like garam masala. In addition fenugreek and tamarind I thought were two unique ingredients in this curry since these are not typically used in chicken curries. The fine coconut paste masala gives it a great texture – smooth and silky! And thereby goes excellently with chapatis, naan, paranthas or neer dosas. The last one is what it is traditionally eaten with in Mangalore. As for our family, I had it with some steamed yucca. And the rest of the family had it with rice! The gravy of this curry is just finger licking good – Yummy Yummy Yum!
Kori Gassi is a delectable chicken curry made by cooking chicken pieces in a mildly spiced creamy and slightly tangy coconut sauce
2 lbs (about 1 kg) chicken pieces (I prefer whole chicken cut pieces or at least thigh pieces if using boneless)
¾ tsp salt
¾ tsp turmeric
½ tsp kashmiri red chilli powder (I use kashmiri chill powder since I prefer mild hot but you can other red chillies for more hot curry)
For the ground masala paste:
1 heaped tsp cumin seeds
¼ tsp fenugreek seeds (methi seeds)
8-12 whole black peppercorns (depending upon how spicy you like it)
5 whole cloves
1 one inch piece cinnamon stick
1 tsp coconut oil
1 medium onion, thinly sliced
6 large cloves of garlic (or 8-10 if smaller)
½ cup grated coconut (freshly grated or fresh frozen that has been thawed)
¼ cup warm water
For the curry:
1 tbsp coconut oil
1 large onion thinly sliced
1 sprig of fresh curry leaves (about 8-10 leaves)
3 tsp coriander powder
1 tsp kashmiri chilli powder (1 tsp is for mildly hot so use more if you would like it really hot)
½ tsp turmeric powder
½ tsp salt
1 piece of Kokum (kerala tamarind) dissolved in ¼ cup warm water. (optional)
1 tsp lime juice
Clean the chicken pieces well with water and dab dry with paper towels. Add the salt, turmeric and red chili powder and mix well. Marinate for at least 15 minutes.
Meanwhile, start making the masala paste - In a small frying pan, dry roast the cumin seeds, fenugreek seeds, peppercorns, cloves and cinnamon for 2-3 minutes on low heat stirring frequently until you get the aroma of the spices. Transfer to a food processor.
In the same pan add the 1 tsp coconut oil. when hot add the sliced onions and sauce for 2 minutes on medium heat. Add the garlic too and continue sautéing for another 2-3 mins until the onions start getting slightly crispier and brown. Transfer this to the food processor as well.
Next add the grated coconut to the pan and lightly cook it on low stirring frequently for about 3-4 mins until some of the pieces start browning. Turn heat off. Transfer to the same food processor. (Do not brown the coconut completely since that will result in a different taste)
Grind everything using ¼ cup water. The paste should be very fine - hence do not use too much water to grind.
Next take a large bottomed pan to cook the curry and add the 1 tbsp coconut oil. When hot, add the other set of sliced onions. Add the curry leaves as well and sauce for 2-3 mins.
Add the marinated chicken pieces and cook on high heat for about 3-4 mins. Flip the chicken pieces and cook again for another 3-4 mins.
Now add the ground masala paste, the turmeric, red chili, coriander powder and salt. Add about 1 cup of water rinsing the blender with it to get all of the paste.
Stir to mix well and then cover and cook on low heat for 15 mins.
Open lid and add the water from the soaked tamarind.
Check for seasoning and add salt or more red chili powder as needed.
Cook for another 5 minutes covered. And turn heat off.
Add the lime juice and serve warm over plain white rice or chapatis.
I have used Kashmiri chili powder here for milder and less spicy taste. If you prefer your curry to be hot and spicy, add more quantity or use another hotter variety of red chillies. The traditional mangalorean kori gassi curry uses tamarind juice or extract. But I have used kokum extract here since I have been avoiding tamarind.