This is a Paleo modification of my first Chicken Chili recipe, still accommodating my wife’s food intolerance. The original recipe included the cream cheese, beans, and corn, which were immediately dropped my first version. Instead I added fresh green and red peppers, bumped up the chicken to a pound and a half, doubled the green chilies and, for this Paleo version, added diced tomatoes. Feel free to jack up the spices to make it hotter.
Delicious and Spicy Paleo Coconut Chicken Curry
There’s a long back story to this recipe, and it goes like this …
In December 2016, WITF, a public radio station in Harrisburg, PA, introduced a new podcast about food and recipes called Now That’s A Mouthful (NTAM), featuring, as hosts, local chef Donna Marie Desfor and WITF Smart Talk host Scott LaMar.
The monthly test recipes would come from new cookbooks, usually three or more, with a selection of two to three recipes from each book. WITF listeners were encouraged to sign on as testers in January.
The testers were to try the recipes and report back to the show with their feedback, whether good or bad. The only caveat from NTAM was that, if possible, excepting health reasons or the inability to find ingredients, the recipes were to be followed to the letter. Additionally, some testers would be selected to be guests on the podcast to discuss the recipe they tried.
Being something of a foodie and modest amateur chef, I’m always looking for new recipes, so I signed on to be a tester. Then things took a turn for the worse.