clean eats

Paleo Chicken Tikka Masala

Paleo Chicken Tikka Masala

So here it is, possibly one of the most loved curries of the British, the Chicken Tikka Masala and boy is it delicious! This is ultimate comfort food at it’s best! In fact it is thought to have originated in the an Indian restaurant in the UK! You can read more about that here.

This dish doesn’t take a particular amount of skill to make but it will require you to marinade your chicken the night before if you want it to taste that little bit more special. You will then have to bake it before making your masala sauce.

This curry is pretty spicy so if you’re not a spice fiend just add 1/4-1/2 tsp of chilli powder to your masala rather than the 1/2 tbsp.

Most of all – enjoy!!!

Serves: 4 people

Preparation Time: 20 minutes (plus overnight wait for marinating chicken)

Cooking Time: 45 minutes

Ingredients:

For the marinated chicken:

3 cloves garlic (peeled)
2″ piece of root ginger (peeled)
Seeds from 5 green cardamom pods
1/4 tsp black peppercorns
1/2 tsp ground nutmeg or mace
1/4 tsp ground cumin
1/4 tsp ground red chilli powder
1/4 tsp ground turmeric
1/4 cup coconut yogurt
Juice 1/2 lemon
2 tbsp good quality olive oil
500g chicken breast (cubed)
2 tbsp raw grass-fed butter (to baste)

For the masala sauce:

4 large tomatoes
3/4 cup tomato purée (roughly 200g)
2 cups of water
2 garlic cloves (peeled)
1″ piece root ginger (peeled)
1 green chilli (deseeded & finely diced)
1/2 tsp fenugreek seeds (ground)
1/2-3/4 tsp Himalayan pink salt (dependent upon your tastes)
1 tsp whole cloves
1/2 tbsp red chilli powder
6 green cardamom pods (crushed)
2 tbsp raw grass-fed butter
1/3 cup coconut milk
1 tbsp raw honey

To garnish:

Small piece of root ginger (julienned)
Small handful of fresh coriander (roughly chopped)

Method:

  1. The night before cooking start by making the marinade for your chicken. In a pestle and mortar grind your garlic, root ginger and spices into a paste
  2. In a medium sized mixing bowl mix together the coconut yogurt, lemon juice and olive oil. Add in your spice paste and mix thoroughly. Add your cubed chicken breast and mix until covered evenly. Cover the bowl in cling film and place into the fridge overnight.
  3. The following day pre-heat your oven to 180C/Gas Mark 4 and place your marinated chicken into a pyrex/baking dish.
  4. Melt your butter and set aside.
  5. Bake the chicken for 10 minutes but give it a quick stir and baste it twice with some of the melted butter. Drain off the excess marinade and juices and baste with the remaining melted butter. Return to the oven for a couple more minutes until it is lightly golden on the outside but still slightly undercooked. Remove from the oven and leave to one side.
  6. In a pestle and mortar grind your ginger and garlic into a smooth paste.
  7. In a large saucepan combine the chopped tomatoes, tomato puree and water. Stir until evenly mixed then add your ginger and garlic paste, diced green chilli, salt and the rest of the spices. Cook on a low heat for roughly 20 minutes until the sauce has reduced and become very thick. Remove the pan from the heat.
  8. Strain the sauce through a large sieve into another container. Pour the strained sauce back into the saucepan and then bring to the boil.
  9. Reduce the heat to a low heat and then add the butter, coconut milk and raw honey. Stir thoroughly.
  10. Stir in the chicken and warm through.
  11. Serve up and garnish with ginger juliennes and chopped fresh coriander.

Paleo Chicken Tikka MasalaPaleo Chicken Tikka MasalaPaleo Chicken Tikka MasalaPaleo Chicken Tikka Masala

If Haribo made Paleo Gummy Foam Chews…

Paleo Raspberry Foam Gummy SweetsPaleo Raspberry Foam Gummy Sweets

So firstly I would just like to apologise for the rubbish photos – I think that they just don’t do these little sweets any justice at all.

As some of you probably already know (especially my Instagram followers) I have been trying to perfect some Paleo licorice. The black aniseed kind but also some raspberry ones too. In the midst of all of this experimenting I managed to create some amazing sweeties – they are reminiscent of  the flavour of a raspberry Chewit but the texture steers toward a foam gummy (think the white bottom part of a Haribo heart) although with a little more chew. I guess a tad like nougat actually.

I couldn’t think of what to call these so you can call them by your own pet name if you’d like. For now they are pretty much just Paleo Raspberry Foam Gummies haha!

Now mine were cut into little bite size pieces but I wish that I had rolled the mix out and cut them into little hearts. It would have been amazing for Valentine’s Day. I think what will be coming soon to you all is a chocolate bar version of this so keep your eyes peeled!

I am yet to be able to afford some grass-fed gelatine so unfortunately I am using the icky sheet stuff for now. But anyways here you go – onto the fun stuff, but just to warn you you will need a handheld electric whisk of somesort and this is very sticky business!

Yields: Roughly 325g

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Ingredients:

1/2 cup coconut sugar
1/4 cup coconut milk
1/4 cup water
2.5 tbsp coconut oil
1/4 cup freeze dried raspberry powder
1/2 tsp beetroot powder
1/4 tsp malic acid (optional but gives a great sour boost)
Pinch of Himalayan pink salt
6 leaves gelatine
1.5 cups tapioca flour (plus 1/4 cup for dusting)
1/4 tsp xanthan gum

Method:

  1. Firstly soak your leaves of gelatine in some cold water.
  2. In a medium sized pan combine your coconut sugar, coconut milk and water. Place on a high heat and bring to a boil stirring frequently. Boil for 1 minute then reduce the heat and leave on a steady rolling boil for roughly 5-6 minutes until the mixture starts turning into somewhat of a thick syrup.
  3. Remove the pan from the heat and stir in your coconut oil. Mix well until the oil has fully melted and combined into the mixture.
  4. Sift in your raspberry powder and mix well. Then add your beetroot powder, malic acid and Himalayan pink salt. Mix well until fully combined.
  5. Squeeze the water from your gelatine leaves and mix into the hot mixture until fully dissolved.
  6. Now stir in your 1.5 cups of tapioca flour and xanthan gum. Scrape any excess from your spoon and using an electric hand whisk (on it’s lowest speed setting) begin to whisk until smooth. The mixture will begin to become very thick and sticky quite quickly so as soon as it is combine stop whisking. You will want to whizz off as much of the excess from the whisks as possible!
  7. On a work surface sift half of the remaining tapioca flour and scrape out your mixture on top of it. Sieve the remaining half on top. Leave to cool for about 3 minutes.
  8. Divide the mixture into 2″ chunks and roll into 0.5-1cm wide tubular rolls. Cut into 1″ sized pieces and cut off the ends of each of your rolls for a neater mix. You will need to work fairly fast with this mixture as it starts to becomes harder to manipulate when it cools. Repeat the process until all of the mixture is gone. You can knead smaller pieces into larger ones just be sure that they aren’t covered in too much tapioca flour or they will not roll smoothly. If you wish to roll out as one large sheet and using small shape cutters cut into whatever shape you like.
  9. Once all of you mixture has been used up chill in the freezer for 1 hour in an open container. Remove and leave uncovered for 30 minutes. Then you can place an airtight lid on to keep them fresh. Although I haven’t tested to see the quality of these over time I think you can leave these for around 1 week if stored in a cool dry place.
  10. I hope you enjoy them and be inventive! Try different fruit powders or even dip into chocolate!

Paleo Raspberry Foam Gummy SweetsPaleo Raspberry Foam Gummy SweetsPaleo Raspberry Foam Gummy SweetsPaleo Raspberry Foam Gummy Sweets

The Primal Pantry NEW Apple & Pecan raw Paleo bar review!

The Primal Pantry Apple & Pecan raw Paleo bar

So the new Apple & Pecan raw Paleo bar from The Primal Pantry is due to be released across the UK in and those wonderful people at The Primal Pantry (formely The Primal Kitchen) decided to send me out a couple to have a good munch on and review. Boy were they yummy!

The Primal Pantry was founded by a UK based nutritionist called Suzie Walker, in 2014 (a fantastic interview with Suzie can be found here at Paleo Polly).

Suzie embarked upon a mission to create the perfect Paleo bar and armed with nothing more than her kitchen blender, some dried fruit, coconut and nuts she set forth on her culinary creative endeavours. All of Suzie’s wonderful taste testers were so impressed with her bars that not so long after The Primal Kitchen was born! The Primal Kitchen has recently been renamed, rebranded & remarketed due to ever increasing international demand.

The Primal Pantry bars were designed to provide people living a Primal lifestyle with the opportunity to buy a natural energy snack that could carried around on-the-go and consumed with the knowledge that all of the ingredients are 100% Paleo and 0% junk. Every bar is made from no more than 5 ingredients and always with produce that you would find in your own home cupboard. This means no grain, no dairy, no soy, no vegetable oils and most importantly no refined sugars! The dried fruit in the bars is unsweetened and hasn’t been treated with suplhites or oils.

All of the bars are lovingly cold-pressed and handmade in the UK – fantastic hey?! Oh and I forgot to mention that these badboys are all Vegan friendly too!

The Primal Pantry Apple & Pecan raw Paleo bar

So now you know all about the brains and behind The Primal Pantry I guess you guys want to know what this little treat tastes like? Right?!

Riiiiight!

So this bar totes 6 different ingredients; dates, apple, pecans, almonds, cinnamon & almond oil.

Well other than the obvious (of being utterly delicious), these bars had just the right depth of flavour. The same signature date taste of the previous bars still remains but you can see gorgeous little pieces of unsweetened green apple gleaming through the jewelled date bar, and there is a subtle apple taste to compliment. It was generously studded with some chopped almonds and my favourite buttery and rich tasting nuts of all time – yes, teh great pecans!

But I have to say that my favourite part was the cheeky little hint of cinnamon that I could only just detect but enough to excite my cinnamon loving palate.

The Primal Pantry Apple & Pecan raw Paleo barThe Primal Pantry Apple & Pecan raw Paleo barThe Primal Pantry Apple & Pecan raw Paleo barThe Primal Pantry Apple & Pecan raw Paleo bar

This bar is high in fat but the good kinds of fats. You may or may not know that pecans contain high levels of monounsaturated fats that help to reduce not only your total cholesterol levels but your LDL cholesterol within your blood. LDL is the bad stuff just for the record. It also increases your HDL cholestorel levels which, yup, you guessed it are the good kinds of cholesterol. This all helps to prevent heart disease and strokes. Pecans also contain a healthy amount of vitamin E, antioxidants, & polyphenols which will all keep your skin, hair and nails all sexy and whatnot, whilst fighting the ageing process and other age related diseases too.

The almonds are high in protein and fats too and there is a hefty amount of sugar in the dates, but hopefully the cinnamon in there will help to regulate blood sugar levels just that little bit so that you don’t get too much of a sugar spike and crash. This all makes for a perfect pre and post workout snack. In fact I consumed one before and after my workout and felt smashing. High fat foods are always my favourite foods!

http://perfectlypaleo.co.uk/http://perfectlypaleo.co.uk/http://perfectlypaleo.co.uk/The Primal Pantry Apple & Pecan raw Paleo bar

I’m sold! When and where can I buy these yummy primal creations?!

So if you want to get your hands on some 100% natural grain-free primal energy which is high in omega fatty acids then you will have to wait until the end of this month… but it will be well worth it I can assure you!

You’ll be able to find the new flavour stocked in Tesco, Superdrug, plenty of health stores, CrossFit boxes and well my favourite little place for all your Paleo needs called Perfectly Paleo!

There are four other flavours in The Primal Pantry range; Almond & Cashew, Brazil nut & Cherry, Coconut & Macadamia and Hazelnut & Cacao. If you would like to read my review of the other 4 delcious Primal Pantry bars then just click here!

If you would like to see what Suzie and her fellow Primal Pantry team are getting up to then why not follow them on:

Twitter: @PrimalPantryUK

Facebook: @primalpantryuk

Instagram: @theprimalpantry

Website: http://www.primalpantry.com/

Paleo Fragrant Spiced Faux Icing Sugar

Paleo Faux Icing Sugar

I love fragrant things. I’ve kind of given up wearing perfume since I was pregnant, and it’s now been 2 years. When I am cooking it all turns into one big olfactory experience but there is always something missing. Mince pies smell great but where is that true fragrance, the smell of Christmas?! It’s right here my friends in the form of ‘icing sugar’.

Just lightly dust your mince pies, and any other Christmas treats with this Paleo faux icing sugar and be blasted into another sensory dimension! It tastes so delicous, and when you bring that yummy mince pie to your mouth you inhale the wonderful scent of oranges, vanilla and spice.

It takes 2 seconds to whizz up so why not give it a try?!

Makes: 2/3 cup

Preparation Time: 5 minutes

Ingredients:

1/3 cup coconut sugar
1/3 cup tapioca flour
1/2 tbsp mixed spice
1/4 tsp vanilla powder
Zest 1 orange

Method:

  1. Whizz all of the ingredients together in a food processor for 5 minutes until smooth.
  2. Sieve over your favourite dessert like some good old fashioned Paleo Mince Pies!

Paleo Faux Icing SugarPaleo Faux Icing Sugar