“The Caveman” – Paleo Chicken Curry

Last week I went to SaBa on ClarendonΒ Street for lunch, it was my friend’s birthday so we decided to have a quick bite before getting our hair and make up done. The quick bite turned into a 2 course meal and multiple cocktails! I had pretty much psyched myself up for a cheat day given that I was going to be drinking that night but to my surprise SaBa offers a Paleo friendly dish!! It’s called the Caveman and is absolutely delicious πŸ™‚ There’s more good news too, our waitress informed us that they are going to be adding to their Paleo options very soon! I cannot wait to see what they come up with next! Check them out here:Β http://www.sabadublin.com/

“The Caveman” reminded me of a Chicken Massaman Curry minus the peanuts and the potatoes, we tried to slyly ask the waitress for the recipe butΒ she wasn’t too sure what was in it apart from spices and coconut milk , so I decided to try and recreate it myself! To my surprise it actually tastes the exact same – Happy days!

photo 2 (4)


4 Large chicken breasts – chopped
Olive oil (or coconut oil – I used olive on this occasion)
5 cm piece of fresh root ginger, peeled and grated
1 Large red chili, deseeded and diced
2 Red onions, peeled and chopped
2 Cloves of garlic, peeled and crushed
3 Tbsp Massaman Thai curry paste (make sure you get a paleo friendly one – watch out for sugar!)
400ml of light coconut milk
400ml of homemade chicken stock (you can use a cube if your not strict paleo)
1 Large butternut squash, peeled and chopped into large chunks
1 Head of pak choi, separated into individual stalks
1 Head of broccoli, cut up

– Optional:
A handful of button mushrooms halved
A handful of raw cashews

  1. Heat 2 tbsps of oil in the wok, add the ginger, garlic and chilies along with a splash of water. Allow to cook for 1-2 mins, then add the onions and cook for 3-4 mins – or until the onions have softened.
  2. Remove everything from the wok and set aside.
    photo 1 (8) Add a little more oil and begin to brown the chicken for about 4 minutes.
  3. Add 2 tbsps of the curry paste and continue to cook for 3 minutes, then add the onions, garlic, chili and ginger back into the wok and stir well.
  4. Add the coconut milk and 200ml of the stock into the wok and bring to the boil. Reduce the heat, cover and simmer for 15 mins.
  5. Add the squash and simmer for another 10 minutes.
    At this point if you feel the rest of the ingredients aren’t going to fit in the wok, change to the casserole dish. Heat with hot water first and then transfer your ingredients –Β if you plan on using mushrooms add them in at this point.
  6. Add the broccoli with the remaining 200ml of the chicken stock combined with 1tbsp of the curry paste and simmer for a further 10 minutes.
  7. Turn off the heat and place the Pak Choi on top of the curry, cover and leave to wilt for 2 mins.
    photo 4 (6)
    Add cashews at this point if using them.
  8. Open the lid, stir, place the lid back and leave standing for a further 2-3 mins. Serve and enjoy!

photo 5 (5)

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