There’s a lot happening behind the scenes here!
I’ve teamed up with a wonderful group of collaborators to create some exciting projects. Each one brings something new and meaningful, and I’m genuinely proud of what we’re building together.
If you follow my Facebook page, you’ll get exclusive updates about my Christmas Dessert Cookbook, which launches November 5. It’s a collection of classic holiday treats reimagined to be paleo, vegan and gluten-free—think healthier versions of tiramisu, shortbread, peppermint bark, rum balls and gingersnaps for a guilt-free November, December and beyond. I’m thrilled about it.
For now, I’ll savor this coconut chicken curry. It’s not tiramisu, but it’s delightful—simple, healthy and full of flavor.
Since we already covered how to make coconut milk from shredded coconut, using a coconut-milk base for this curry is quick and easy.
To print, email or text this recipe, click the recipe page.
- Cinnamon Masala Spice Blend
- 3 dried red chiles
- 4 whole cloves
- 5 cardamom pods
- 4 pieces of cinnamon bark or 4 small cinnamon sticks
- 2 teaspoons coriander seeds
- 1 teaspoon poppyseeds
- Curry
- 2 yellow onions, thinly sliced
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 3 skinless, boneless chicken breasts, cubed
- 2 cups homemade coconut milk
- 1/4 teaspoon sea salt
- 10 raw cashews, ground or 1 1/2 tablespoons almond flour
- Toppings
- Chopped fresh mint, to taste
- Chopped or whole raw cashews
- Toast the masala spices in a dry cast-iron pan over medium-high heat for 4–5 minutes, turning frequently. When they become aromatic, remove and let cool, then grind to a powder. Set aside.
- In the same pan, add the onions, coconut oil, garlic and ginger. Sauté over medium-high heat for about 5 minutes until softened.
- Add the cubed chicken and brown for 2–3 minutes per side.
- Pour in the coconut milk, add the salt and stir in the masala. Bring to a gentle boil, reduce heat to low, and simmer for about 10 minutes, stirring occasionally.
- With one minute remaining, stir in the ground cashews (or almond flour) to help thicken the sauce.
- Serve immediately over cauliflower rice or your preferred base, and top with extra cashews and fresh mint. The mint adds a bright freshness—don’t skip it.
View nutrition information (once on page, scroll down)
Making your own masala is simple—just a few whole spices and a grinder. If you prefer not to make it, 2 tablespoons of garam masala work well. And while homemade coconut milk elevates the curry, you can use store-bought if needed.
If you don’t eat chicken, use 4 cups cooked chickpeas as a substitute—lentils would be tasty as well. Just note that adding legumes will change the recipe’s paleo status.
What exciting plans do you have right now? When good things are coming, who do you share them with? I’d love to hear about it!