Green chicken masala

Ingredients:
2 lbs skinless, boneless chicken thighs, cut into 1-inch pieces;
1 cup full-fat coconut milk;
1 onion, finely chopped;
1/4 cup lemon juice;
1/2 cup water or chicken stock;
4 garlic cloves, minced;
2 cups fresh cilantro leaves;
1 cup fresh mint leaves;
1 jalapeño pepper, chopped coarsely;
1 1/2 tsp turmeric;
1/2 tsp cinnamon;
1/2 tsp ground cardamom;
1/8 tsp ground cloves;
3 tbsp coconut oil or clarified butter;
Sea salt and freshly ground black pepper to taste

Preparation:
Heat a large skillet over a medium heat and add the onion with the cooking fat. Cook, stirring occasionally, for about 5 minutes, until the onion starts to soften.
Add the chicken thighs as well as the turmeric to the skillet and continue cooking, still while stirring occasionally, for about 7 minutes.
Meanwhile, place the lemon juice, water or stock, cilantro, mint, jalapeño and garlic in a blender or food processor and process to obtain a smooth puree.
After the chicken has cooked for about 7 minutes, add the cloves, cardamom and cinnamon. Cook for another minute.
Pour in the coconut milk, season to taste with sea salt and freshly ground black pepper and add the herb puree.
Bring to a simmer and let simmer for about 15 minutes, until the chicken is well cooked and tender.

Zie: http://paleodietlifestyle.com/green-chicken-masala/

Kip stoofpotje

Ingredients
One 4lbs roasting chicken;
½ cup of clarified butter, butter or other paleo fat;
2 onions, chopped;
4 cloves garlic, minced;
1/4 cup cassava, almond or coconut flour, or any other paleo flour (this is optional, as its only purpose is to thicken the stew);
2 cups of homemade chicken broth or stock (you may decide to add more if you find the stew too thick);
2 carrots, chopped;
2 celery stalks, chopped;
5-6 white button mushrooms, sliced or whole;
½ cup full-fat coconut milk or heavy cream;
2 green onions, sliced;
¾ cup of fresh or frozen green peas;
Sea salt and freshly ground black pepper to taste;

Preparation:
Cut the roasting chicken into pieces. Divide it into two thighs, two drums, two wings and two breasts.
In a large saucepan over a medium heat, melt the cooking fat. Once melted, add in the chicken pieces and cook until golden brown on all sides. Remove the chicken and put aside until later.
Add the onions to the same saucepan and cook in the remaining juices. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together.
If you wish to add a thickening paleo flour, do so now.
Whisk in the chicken broth. At this point you will be able to tell if the stew is too thick. If so, feel free to add more broth or stock, or even just water. Do so slowly while continuing to mix.
Add in the vegetables and chicken, along with any juices from where the chicken was resting.
Season to taste with salt and pepper.
Allow the stew to come to a simmer, and then cook on low, but still maintain the simmer.
Cover and cook for approximately 30 minutes.
Stir in the cream or coconut milk, green onions and peas.
Cook for just about another 2 minutes and serve.

This recipe makes about 6 servings. I found it to be a lot; however, it freezes quite nicely. Enjoy!

Zie: http://paleodietlifestyle.com/quick-and-creamy-chicken-stew/

Thaise kippensoep

Ingredients:
2 tsp coconut oil;
1 chicken breast, chopped;
1 onion, finely chopped;
1 red bell pepper, chopped;
1 cup button mushrooms, chopped;
2-3 tbsp curry powder;
2 cups water or chicken stock;
1 tbsp almond flour, optional, for thickening;
3 cups coconut milk;
1 tbsp fish sauce, optional;
½ tsp fresh coriander, finely chopped;
Sea salt and freshly ground black pepper to taste;

Preparation:
Add the coconut oil and chicken to a large saucepan over a medium heat. Toss the chicken in the oil and cook for about 2 minutes.
Add the onion, red bell pepper and mushrooms to the saucepan and cook for just a minute. Season to taste with salt and pepper at this point.
Coat the meat and vegetables in the curry powder (add up to 3 tbsp depending on how spicy you want the dish to be). Cook for just about 45 seconds.
Add the water or stock, almond flour, coconut milk and fish sauce. Stir well. Allow the soup to simmer for 5 to 10 minutes, until the vegetables are tender and the chicken is cooked through.
Adjust the seasoning, if needed, and top with the fresh coriander prior to serving.

Zie: http://paleodietlifestyle.com/thai-chicken-curry-soup/
en voor de curry powder: http://paleocolitis.blogspot.nl/2012/09/curry-powder.html