Chicken in Coconut Almond Sauce

 

 

 

chicken in coconut almond sauce

I love going out for Indian food. It is usually gluten-free (minus naan bread of course) and absolutely delicious. Over the years, my husband and I have played around with making our own homemade Indian chicken and veggie dinners which our kids always gobble up in no time. Indian inspired gluten-free cooking can be very healthy and make satisfying meals.

A few months ago, I was asked to review a new book by Alamelu Vairavan and Margaret Pfeifffer-Indian Inspired Gluten-Free Cooking. Without hesitation I said yes. Folks, this book is a winner all around. From gorgeous pictures, to delicious meals to nutrition information for each serving-this book is now a staple on my cookbook kitchen shelf. Other amazing recipes in the book include Lentil Crepes, Fish in Ginger-Garlic Sauce, Mango Lassi, Poached Pears with Ginger and Cardamom and many more! I can’t wait to make many more of the yummy recipes in the months to come.

 

chicken in coconut almond sauce
My husband made the Chicken in Coconut Almond Sauce from the book with some of his own modifications. This dish was so scrumptious we made it twice in a week.
Here is My Hubby’s Homemade Version of Chicken in Coconut Almond Sauce. What is your favorite Indian inspired dish?
4.0 from 1 reviews
Chicken in Coconut Almond Sauce
Recipe type: Dinner
Cuisine: Indian, Dairy-Free, Gluten-Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ingredients
  • 1 lb. Boneless, Skinless Chicken Breast
  • 2 tsp. olive oil
  • ½ of an onion, diced
  • 2 tsp. turmeric
  • 2 tsp. cilantro, chopped
  • 1 cup tomatoes, diced
  • ½ tsp. curry powder
  • ¼ tsp. cinnamon
  • ½ tsp. sea salt
  • Spice Paste
  • 12 raw almonds
  • 4 small slices of ginger, diced
  • 1 tsp. red crushed pepper
  • 1 tsp. fennel seeds (or 4 drops Fennel essential oil)
  • 1 clove garlic
  • 1 tsp. coriander powder (or 3 drops Coriander essential oil)
  • ⅓ cup shredded coconut, unsweetened
  • 1¼ cup hot water
Instructions
  1. Process all ingredients for paste in a food processor for 5 minutes.
  2. Pat dry chicken with paper towel. Cut the chicken into 2 inch pieces. Heat olive oil over medium heat. Add in the onion, turmeric and tomatoes. Cook for 3 minutes in skillet. Add the chicken and cook for 5 minutes over medium heat. Add in curry powder, ground cinnamon, sea salt and food processor mix. Stir well and heat to simmer. Then cover and cook over low medium for 15-20 minutes until the chicken is tender. Add in chopped cilantro, mix again and cook for 2 more minutes.
  3. Serve hot over rice, quinoa or spaghetti squash.

Grain-Free Pizza Crust! (Gluten & Dairy Free)

Grain-Free Pizza Crust! (Gluten & Dairy Free)

Ahh pizza…a quick meal that the whole family loves and can be made and ready in under 30 minutes! I’ve been making this grain-free pizza a lot lately when the weather cools down and my family craves comfort food.

This grain-free crust is bursting with fiber and protein and will keep your belly satisfied and your body nourished.
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paleo, Grain-Free Pizza Crust! (Gluten & Dairy Free)
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5.0 from 1 reviews
Grain-Free Pizza Crust! (Gluten & Dairy Free)
Recipe type: Lunch, Dinner, Pizza
Cuisine: Grain-Free, Gluten Free, Dairy-Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Yeast Ingredients:
  • ⅔ cup warm water
  • 1 Tbsp. raw honey
  • 1 Tbsp. active dry yeast
  • Dry and Wet Ingredients:
  • 1 cup almond flour
  • ¾ cup coconut flour
  • ⅓ cup arrowroot
  • 2 eggs
  • 2 tsp. coconut oil (melted)
  • 1 Tbsp. flaxseed meal
  • 1 tsp. raw apple cider vinegar
  • ½ tsp. sea salt
Instructions
  1. Preheat oven to 450 degrees. Place the water, honey and yeast in a small bowl and mix. Let the ingredients sit for 5 minutes.
  2. Add the remaining ingredients into a large bowl and beat with an electric mixer for 3 minutes. Add the yeast ingredients in and mix again for an additional 2 minutes.
  3. Sprinkle a teaspoon of almond flour onto a silicone baking sheet. Place the dough onto a silicone baking sheet. Using a rolling pin, roll crust out very thin.
  4. Bake crust on silicone baking sheet for 10 minutes. Add pizza sauce, cheese (or Daiya dairy free cheese) and your choice of toppings. Bake for an additional 10 minutes or until bottom of crust is golden brown.
  5. *Please note I live at a high altitude. I suggest checking the pizza with toppings after 5 minutes in the oven and cooking an additional 5 minutes if needed.

Veggie Noodle Stir Fry (Dairy Free, Grain Free & Vegan)

Veggie Tempeh Noodle Stir Fry, grain free, kelp noodles, gluten free, vegan, dairy fre

I’ve been wanting to reduce the brown rice pasta my family consumes…hello Kelp Noodles!

Wow, with a tasty sauce added to these noodles, gluten and gluten-free pasta lovers can rejoice at this tasty and healthy alternative to traditional carbohydrate loaded pasta. My kids and husband gobbled this Stir Fry down…and this includes my French hubby who grew up on baguettes and real al dente pasta. No complaining here! And seriously these noodles are so versatile and ready to use right out of the bag, that I think this is going to be my new favorite quick lunch for my kiddos after school.

Veggie Tempeh Noodle Stir Fry, grain free, kelp noodles, gluten free, vegan, dairy fre

Those watching their carbohydrate intake, can rejoice as these noodles are virtually free of carbohydrates, yet are rich in calcium, iodine and iron. Use your imagination and this recipe can be adapted to your needs. I used tempeh in this dish, but feel free to omit it or opt for chicken, shrimp, etc.

Please note, the only soy I personally recommend be consumed is fermented soy, including miso and tempeh (not tofu and soy milk). Enjoy!

This was shared on Tasty TraditionsFat Tuesday, Slightly Indulgent Tuesday and Whole Food Fridays.

Veggie Noodle Stir Fry (Dairy Free, Grain Free & Vegan)
Recipe type: Lunch, Dinner
Cuisine: Grain Free, Paleo & Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 package Kelp Noodles, 12 ounces (I used Sea Tangle Brand)
  • 8 ounces Tempeh
  • 1 cup baby kale
  • 1 cup carrots, chopped finely in a food processor
  • ⅓ cup veggie stock
  • ⅓ cup coconut aminos
  • 2 Tbsp. coconut oil
  • 2 Tbsp. coconut sugar
  • 1 tsp. garlic powder
  • ½ tsp. sea salt
  • ¼ tsp. red crushed pepper
  • pepper to taste
Instructions
  1. Rinse kelp noodles prior to using. Cut the noodles to your desired length. Cut carrots into small pieces and chop finely in a food processor. Slice tempeh lengthwise and then horizontal into small square pieces.
  2. Melt coconut oil in a skillet over medium heat. Add tempeh and coconut aminos to skillet and cook for 3 minutes. Next add in stock, kale, carrot, spices, salt, pepper and sugar. Stir and cook for 2 more minutes. Add in noodles and cook for an additional 5 minutes, stirring regularly.
  3. Serve hot.

 

 

Pineapple Coconut Chicken in the Crock Pot (Dairy Free)

Pineapple Coconut Chicken in the Crock Pot (Dairy Free)

I love meals that come together perfectly with very little prep time involved. It’s a dream for a mother always on the go!

Though anything that saves time and lets one enjoy their day to the fullest is great, right?! This tasty chicken dish can be put together in mere minutes and will make your kitchen smell wonderful. Here’s to making life a little easier for all of us!

This was shared on Gluten-Free Wednesdays, Real Food WednesdayFresh Bites Friday, Whole Food Fridays and Slightly Indulgent Tuesday.

5.0 from 1 reviews
Pineapple Coconut Chicken in the Crock Pot (Dairy Free)
Recipe type: Dinner
Cuisine: Dairy Free, Quick and Easy, Crock Pot
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 large chicken breasts (boneless, skinless)
  • 1 can coconut milk
  • 1 can crushed pineapple (BPA free can if possible)
  • 1 Tbsp. coconut sugar
  • 1sp. garlic powder
  • ¼ tsp. red crushed pepper
  • ¼ tsp. black pepper
  • Optional-1/3 cup unsweetened coconut flakes for extra texture
Instructions
  1. Grease bottom of slow cooker with ⅓ cup coconut oil. Place all ingredients into slow cooker and mix well. Make sure chicken is well coated with sauce. Cook on high for 4 hours.
  2. Serve over rice or quinoa if desired.

 

Honey Dijon Chicken (Dairy Free)

This dish is a popular dinner request at our house. Everyone in the family gobbles it up within a few minutes. The chicken is great on its own as well as on top of salad greens or over brown rice or quinoa. I make this dish often as my husband likes to eat the leftovers for lunch.

Ingredients:
1-1/2 lb chicken breast tenders or chicken thighs, boneless and skinless (organic, if possible)
4 cups arugula or spinach (it sounds like a lot, but won’t be after cooking it!)
1/2 onion, diced
2 cloves garlic, minced
1 Tbsp. ghee
1 Tbsp. apple cider vinegar
2 Tbsp. raw honey
1 Tbsp. Dijon mustard (certified gluten-free)
1/2 tsp. Herbamare
pepper to taste
Melt ghee in a saucepan over medium heat. Place onions in pan and cook until translucent. Add in chicken and remaining ingredients except greens. Stir regularly and flip chicken after 8 minutes. Cook for another 8 minutes. The last 3 minutes add in the greens and stir all ingredients together thoroughly.
Serve hot.
Makes 4 servings.