This Chicken and Carrot Tikka Masala recipe is nutritious, delicious and full of flavor!

Packed with spices, organic veggies and made with pasture-raised chicken.

Turmeric is one of the spices I especially like to include in many of my recipes for it’s numeous health benefits – read about the True Power of Turmeric here.

Gluten-free, dairy-free…and Paleo!

This meal is surprisingly easy to make, and a beautiful dish to serve for family or guests.

INGREDIENTS

  • 2 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp sea or pink salt
  • 1 ½ cups full fat coconut milk
  • 1 lb boneless skinless chicken breast, cubed (pasture-raised, organic)
  • 2 carrots, sliced (organic)
  • 1 tbsp coconut oil
  • ½ onion, chopped
  • 4 oz tomato paste
  • 1 cup diced tomatoes (organic)
  • Favorite paleo naan bread, for serving

INSTRUCTIONS

In a small bowl mix together turmeric, coriander, cumin and salt. Mix half of the seasoning mixture with ½ cup coconut milk. In a large ziplock bag or storage container, add chicken and carrots and pour into seasoned coconut milk and chill for 2 hours.

Heat coconut oil in a medium pot over medium heat. Add onion and tomato paste and cook, stirring continuously until onion is softened. Add remaining half of the spices and continue to cook another 2 minutes. Stir in diced tomatoes and juice and bring sauce to a simmer to thicken, about 6 minutes. Add sauce to a blender along with the remaining 1 cup coconut milk and blend until smooth.

Return sauce to pot then add chicken and sauce from the bag. Coat the chicken in the sauce and cook about 20 minutes until chicken and carrots are cooked through and sauce is thick.

Serve with your favorite paleo naan or cauliflower rice!