Italian-Indian Chicken Stew – Whole30 & Paleo


Italian-Indian Chicken Stew

Italian-Indian Chicken Stew

I’m taking on my first ever Whole30 this month and have been doing pretty good so far.  But I was just about to cave and go get some queso and chips when I decided to stick with it and just make something work with what I have in the house. Well, the result was pretty spectacular, if I do say so myself!  🙂   I have just finished making it and it is delicious!

This is a chicken stew that blends Indian flavors like tandoori and tumeric with traditional Italian flavors like parsley, garlic, and beans (optional and only if you aren’t paleo or whole30). I served it over roasted sweet potatoes but it would be equally good over cauliflower rice or, for you non paleo folks, over rice, Italian polenta, or torn up pieces of a crusty, hardy bread. No matter what you serve it over, it’s perfect for a cold winter day!


Meat, Milk, & Oil

  • Chicken thighs (bone-in), 6-8
  • Coconut oil – 4-5 tablespoons
  • Coconut milk – 1 can, full fat


  • White or yellow onion – 1 whole, diced
  • Garlic – 3-5 cloves, chopped rough
  • Tomatoes – Box of Pomi chopped tomatoes
  • Mushrooms, 4-6 large, diced large
  • Zucchini – 1 or 2, diced large
  • Green pepper – 1, diced
  • Kale – fresh, 2 cups, chopped rough
  • Spinach – fresh, 2 cups, chopped rough
  • Optional: cannellini or great northern beans, cooked (this makes it NOT Paleo or Whole30)


  • Tandoor mix – 2 tsps
  • Tumeric – 2 tsps
  • Coriander – 2 tsps
  • Mustard – 1 to 2 tsps
  • Salt & pepper – 2 tsps each
  • Parsley – fresh, about 15 sprigs ripped or chopped roughly

Cooking the Chicken Stew

  1. In large Dutch oven (I use an enameled cast iron version) melt the coconut oil on medium high heat
  2. Brown the chicken thighs on both sides
  3. Add in all the vegetables except the chopped tomatoes, and all the spices and sauté for 4-5 minutes
  4. Add in all the chopped tomatoes (should have plenty of liquid in the box/can; if not, add 1 cup of chicken stock)
  5. Cook on low boil for 10-15 minutes
  6. Add in full can of coconut milk, stir
  7. Simmer for 45 minutes on low

Cooking the Roasted Potatoes

  1. Pre-heat the oven to 350 degrees
  2. Chop 1 large or 2 medium potatoes (I used sweet potatoes so this is Paleo and Whole30.  White potatoes are not Whole30) into small, evenly sized cubes
  3. Put potatoes in a large ziplock bag and add in 1 tsp each of salt, pepper, parsley, and 4 tablespoons of olive oil
  4. Seal the bag and mix it all up until the potatoes are fully coated with oil and spices
  5. Pour into a baking pan and cook (roast) at 350 for 45-50 minutes, until fork tender

    Serve the stew over the potatoes and Enjoy!


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