If you miss Indian cuisine as much as I do while you’re on a diet – this should do the masala-butter-chicken trick!
Paleo Mini Curry Chicken Potpies
6 servings @ 270 cal/ea. – 45 minutes
1/2 cup almonds
1/2 cup pecans
1/4 cup pitted dates
Preheat Oven to 250F.
Grind/Chop Almonds, pecans, and dates in food processor or nut chopper.
Squeeze the Orange Juice in and keep processing/blending until it becomes a big-ol-piecrust ball.
Spoon out your “dough” into balls and press with back of spoon into a cupcake liner (or baby coffee filter for the creative minds out there).
Put dough lined liners into a muffin tin. TURN OFF OVEN and put the muffin tin in to let the crust crisp up a little while we get to currying. (Aprox 20-30 min).
Set aside any leftover dough to put on top of the potpies. (if you can resist eating it… did you try a bite? If you did then there’s no way it’ll last…)
1 cup Almond Milk
1/2 cup coconut milk
1 lb Boneless Skinless Chicken Breast
salt and pepper
1 green onion
1 tbsp garlic, minced
1 tsp cumin
3 tbsp curry
½ tsp thyme
Cook chicken breasts on high in a big pot, sprinkle with salt and pepper and set aside.
Chop onions, remove chicken when cooked, add onions and sautee until soft.
Pour ½ cup of water with cumin, curry, and thyme into the pot with the onions and cook about 5-10 minutes uncovered.
Chop carrots and chicken. Add to the pot with Almond milk and Coconut milk
Bring to a boil, then reduce to a simmer and cook about 15-20 minutes. (Carrots should be tender)
Take your Paleo Piecrust Tin out of the oven and turn the oven back on to 250F.
Spoon six equal parts of the curry mix in each cup and carefully place any excess dough over top
Bake for 15-20 minutes.
Let cool and then package up for freezing!
BONUS: Review of NOoodles.
I’ve seen other blogs question the Paleo-ocity of this product: after all there’s no chemicals BUT the beauty of paleo is down-to-earth whole hearty nutrition. In calories we trust as long as they’re honest-to-goodness nutritionally valuable. But I couldn’t help but try them. They are what they say they are: tasteless, odorless, rubbery congealed masses of kelp with no calories. Honestly though it’s so much closer to a noodle than a strung-out zucchini is, so I threw it in my leftover curry as an added-potpie side.