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Primal Tikka Masala |
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Addtotaste
Cook Joined: 18 May 2012 Location: Cape Town Status: Offline Points: 230 |
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Posted: 23 August 2012 at 03:53 |
After about 10 minutes deliberating where to post this I have settled on here and on opening a new topic. This is a Primal version so no dairy, no grains.
The west is a funny place. We take foods from all over the world, change them, tweak them, call them something new and then credit the country the orginal, very different, dish came from. Like, “inside out rolls” and “chop suey” and this vibrant dish, Chicken Tikka Masala. Not that I am complaining, all the above and other dishes like them are firm favourites of mine and the only “food origin” argument I ever let myself get into is whether hummus is originally Middle Eastern or Greek (Hummus is the Arabic word for chick pea so decide for yourself). What I really love about this particular dish is how easy it is for me to fit it into my current eating habits. Thanks to a recipe found here and with a little tweaking, the whole family loved the dish. Myself and mysister had it with garlicy sweet potato mash, while the rest of the family had it with rice. Even my 10 month old enjoyed it (He just had the tikka part without the masala sauce). Primal Tikka Masala6-8 boneless and trimmed chicken thighs cut into bite size pieces (As this method is gentle on the protien you can substitute with fish) Pre-heat oven to 200C 2 tbs olive oil In the olive oil fry some the onions (use a bit of water to cook the onions a little before they fry) Serve with your choice of starch, or just so in a bowl. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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looks incredible to me, hila - thanks for posting!
the food in this region really ignites my interest and curiosity, but unfortunately it seems that the ingredients are always out of my reach. kiwi used to post many really great looking things, but in my remote area all i could do with most of them was watch and wish. looking at your ingredients list, i might be able to try this one.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Lovely dish Add to Taste ... Indian is my favorite Southeastern Asian mainland cuisine. Such fabulous aromas, spices, condiments and thanks so much for posting.
Perfect dish for preparing on our return to Madrid ... Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Addtotaste
Cook Joined: 18 May 2012 Location: Cape Town Status: Offline Points: 230 |
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If there are any ingredients that you are struggling with let me know and I can help you with an alternative :)
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Addtotaste
Cook Joined: 18 May 2012 Location: Cape Town Status: Offline Points: 230 |
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Excellent Margi, let me know how it turns out :)
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priya456
Scullery Servant Joined: 12 July 2017 Location: pune Status: Offline Points: 16 |
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Indian and Thai cuisine are typically VERY primal/paleo. Indian dishes feature a lot of heavy cream-based sauces, while Thai favors coconut milk. Obviously if you're strict paleo, you'll be drawn more towards the Thai option, but I don't shy away from the primal way of heavy cream. Now, I don't eat it every day - not even close. But it makes its way into my Starbucks order and, YES I whole heartedly enjoy it when I'm craving Indian.
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ghost
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Definitely a must re-read .. I am a grand fan of Thai and Indian cuisines .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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