The other great thing about this recipe is that the cooked marinated chicken has the most wonderful, rich flavour, without even needing to add the sauce. So, it would make a great finger food for toddlers, or a tasty addition to a fried rice dish.
I have 'thermified' this recipe for those with a thermomix- refer to instructions at the end.
I also have a fabulous Paleo Butter Chicken recipe, that is very popular!
For the marinade:
- 500g / about 1 pound chicken thighs (or breasts if you prefer)
- 2 tablespoons tamari (wheat free soy sauce)
- 1 teaspoon freshly grated ginger
- 1 teaspoon turmeric powder
- 1 tablespoon almond butter (or peanut butter)
- 1 tablespoon coconut oil (or other oil)
For the sauce:
- Coconut Oil or ghee for frying
- ½1/2 cup / 130g almond butter (or crunchy peanut butter)
- one brown onion, finely chopped
- 2 tablespoons rice wine vinegar
- 4 tablespoons coconut sugar (or palm sugar or brown sugar)
- small amount of fresh chilli, or chilli powder, to your own tastes (optional)
- 1 teaspoon finely grated or minced ginger
- 2 tablespoons tamari (wheat free soy sauce....not strictly Paleo- use Coconut Aminos if you prefer)
- 1 tablespoon fish sauce
- 1 cup / 250ml coconut milk or cream (needs a high coconut content, not much water added)
- up to 1 cup water
- vegetables of choice (e.g. red capsicum, carrot, green leafy vegetables)
- optional rice or noodles for serving
- fresh coriander for garnish
Note: If possible, marinate the chicken overnight, or for at least 2 hours to develop the beautiful flavours.
- Cut the chicken into bite sized cubes or strips.
- Stir all the marinade ingredients together in a glass or ceramic dish, then stir in the chicken until completely coated. Cover, and place in the fridge to marinate.
- When ready to cook, stir together in a bowl or small jug the vinegar, sugar, chilli, ginger, tamari, fish sauce and coconut milk. Set aside.
- Heat about 2 tablespoons oil (I prefer coconut oil) or ghee in a large pan over medium to high heat. Add the chicken and toss regularly so it browns completely. You may need to do this in two batches to avoid overcrowding the pan.
- Remove the chicken, setting aside for later.
- Add another tablespoon of ghee/ coconut oil to the pan and fry off the onions until they are soft, stirring regularly.
- Add the almond/ peanut butter to the pan with the onions, and HALF a cup of water. Stir vigorously until the mixture is thick, like custard.
- Add the jug of pre-mixed ingredients, stir, and allow to come to the boil. Reduce to a simmer and return the chicken to the pan.
- Simmer for a minute, and add vegetables to the dish. If it is becoming too dry, add the extra half cup of water to the pan and stir it in. Cover the pan to help the vegetables steam.
- When the vegetables are cooked to your liking, turn off heat and serve over rice or noodles if desired, and garnish with coriander.
- To make your own almond butter, blend 150g total of raw almonds 5 sec / speed 9. Scrape down sides of bowl, add 1 tablespoon coconut oil (or almond oil). Blend again, speed 6, until blades cease to make contact with the nuts. Scrape bowl, and continue blending on speed 6, scraping as necessary until natural oils are released and a butter consistency forms. This will take 2-3 minutes in the Thermomix and up to 10 minutes in other processors.
- Reserve 1 tablespoon of the almond butter to use in the marinade.
- Cut the chicken into bite sized cubes or strips and place in a glass or ceramic bowl.
- To make the marinade, use the bowl you just made the almond butter in, without cleaning it. Place 14grams fresh ginger, roughly chopped, into the TM bowl. Chop 3 sec /speed 7. Remove half of the ginger, setting aside to use later in the sauce.
- Add the rest of the marinade ingredients and blend 5 sec /speed 7. Pour over the chicken, scraping all marinade out of the bowl, and stir til chicken is coated. Cover, and place in fridge overnight, or at least 2 hours.
- When ready to cook, chop the onion into about 8 pieces, then blend in TM 2 sec / speed 7. Add 1 tablespoon coconut oil or ghee and saute 3 mins / veroma / speed 1.
- Add the almond butter and half a cup of water and cook 3 mins / 90degrees / reverse/ speed 2.
- Add chicken and marinade and cook 9 mins / 100degrees / reverse /speed 1.
- Add reserved ginger, sugar, vinegar, chilli, fish sauce, tamari and coconut milk. Cook 2 min / veroma / reverse / speed 1.
- Add about 400g chopped vegetables into the bowl, stir through with spatula, then cook 4 min / veroma /reverse / speed 1. Stir the vegetables through again, and repeat cooking for another 2 mins. If the vegetables are still not to your liking, repeat for another 2 mins.
- Serve over rice or noodles if desired and garnish with corriander.