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February 23, 2013

Pretty Please Paleo

It’s still February, and even though spring seems just around the corner here in New Orleans, I think many of us can still use a plate full of something warm, spicy, and luxuriously comforting. Enter my take on the Indian dish chicken tikka masala.

This week, a few friends and I decided to create a sort of international smörgåsbord for dinner. There was an authentic French ratatouille, some kugel (a traditional Jewish noodle pudding), and I contributed this Indian recipe. The spices made the flavor incredibly complex, the serrano peppers lent some blushing heat, and the dish came together really quickly. I think I won the unofficial Iron Chef battle of the night.

Chicken Tikka Masala (adapted from Aarti Sequeira‘s recipe on FoodNetwork.com)

Ingredients:

Marinade:

1 cup coconut cream (I used yogurt–don’t tell the paleo police!)
2 tablespoons ginger (grated)
1 tablespoon garlic (minced)
1/2 teaspoon freshly ground black…

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