12 In Main/ Recipes/ Vegan/ Vegetarian

Paleo Pakistani Chilli Chicken

By now you have probably gathered that I am a bit of a curry fiend, or just a fiend for spices and flavour!!!  I absolutely loved this curry, it is medium to hot and packed full of gorgeous cinnamon and saffron. Not only is it yummy but it is super pretty to look at too! If you want to garnish with some extra roasted nuts and saffron then feel free to do so but obviously you will need a little more than stated in the ingredients!

This is pretty much a no fuss Paleo curry so just get stuck in and tuck in!!!

Serves: 3-4

Preparation Time: 5 minutes

Cooking Time: 25 minutes


125g salted raw grass-fed butter or ghee (sub with 75g coconut manna & 50g coconut oil for Vegan option)
6 cloves of garlic
2″ piece root ginger (peeled)
1 tbsp ground cinnamon
1 tsp ground black pepper
1 tsp red chilli powder
1/2 tsp (fine) Himalayan pink salt
1/4 tsp saffron
1 tbsp coconut sugar
2 tsp cardamom pods (crushed)
2 cloves
2 onions (diced)
500g chicken breast pieces (can sub with 500g sweet potato/veg for vegan option)
1 cup coconut yogurt
1 cup coconut cream
3 tbsp roasted slivered/chopped almonds


  1. In a pestle and mortar grind up into a rough paste your ginger, garlic, cinnamon, black pepper, chilli powder, salt, saffron and sugar.
  2. Heat your butter/ghee in a large pan or wok on a low heat until bubbling then and add your spice paste, cloves and cardamom. Cook for 3 minutes stirring frequently.
  3. Add your onions and chicken and cook until the chicken is slightly browned.
  4. Add your yogurt, cover and cook for another 3 minutes.
  5. Stir in your coconut cream and roasted chopped almonds.
  6. Simmer for 5 minutes until the sauce has reduced.
  7. Serve with a nice side of sweet potato or cauli rice!

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  • Reply
    27th September 2014 at 12:49 pm

    Never apologise for being a curryhead, that’s what I say.

    My Swedish folks just don’t get the obsession with curries one bit, and have explained it away as just one of those mysterious British things. Funnily enough, they didn’t get “The Kumars at No. 42”, either…

    I bought some coconut sugar a while ago as a replacement for Indian jaggery / brown sugar but haven’t used it yet? Is it any good?

    Do you make your own coconut yoghurt? I want to start making my own, but I’m not sure where to begin, so any tips would be really welcome.

    • Reply
      27th September 2014 at 8:52 pm

      Hi paleovirtus!

      Ok no more apologising now that I feel safe around my own!

      Coconut sugar has a really similar feel to jaggery but a cleaner taste so all the better. I love it. Just use in moderation obviously.

      As for coconut yogurt I haven’t made any myself as of yet as I am looking for a fully vegan starter and it seems near impossible to find. I have found a couple of resources so I shall be looking into it. As soon as I know some decent information I shall let you know but at this point I wouldn’t want to advise you of the wrong thing!

  • Reply
    16th March 2015 at 5:55 pm

    This flavor combo sounds AMAZING!!

  • Reply
    16th March 2015 at 7:48 pm

    You had me at chili! I love trying new chili recipes, and this one looks amazing.

  • Reply
    16th March 2015 at 11:31 pm

    Hi Georgie! Genuinely would love to have a go at making this – so many paleo/primal curries are so similar but this really is quite a bit different! It sounds delicious 😀 😀 :D.

    • Reply
      17th March 2015 at 7:00 pm

      Hey Mark! Thank you so much! I absolutely love curries! You might well like my Achari too then!

  • Reply
    17th March 2015 at 4:27 am

    This is the perfect thing to use up my coconut cream and coconut milk in the fridge!

  • Reply
    30th January 2016 at 6:39 pm

    This is delicious. One of our favorites! We serve over cauli-rice!

    • Reply
      31st January 2016 at 3:46 pm

      Awww fantastic! Thank you ever so much for stopping by and letting me know! 🙂

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