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.

Chickpea Salad with a Kick! (Vegan)

This refreshing bean and veggie salad is perfect for a Summer potluck or a meatless meal at home. It is loaded with fiber, Vitamin C and potassium.The special ingredient that takes this dish to the next level is garam masala, which is very popular in Indian cooking.

Have I told you that I could eat Indian every single day if I was allowed to?! There is a local Indian Restaurant by our house that caters to gluten-free eaters and I adore it. Since eating out regularly is not something our family does, I am trying to incorporate more Indian spices to the dishes I make at home. Garam masala makes my house smell almost like the restaurant. It invigorates the senses. I love the stuff.

My daughter is a big fan of garbanzo beans and kept reaching into her bowl to eat the beans first. Fortunately she ate the veggies as well, but it took a little more bribing 🙂

Ingredients:

1 29 oz. can Eden Organic Garbanzo Beans (BPA free can)

2 medium size tomatoes, diced

1/2 red onion, diced

1/2 cucumber, diced

1/2 red bell pepper, diced

1 clove garlic, minced

1 Tbsp. olive oil

1 Tbsp. red wine vinegar

2 tsp. Herbamare (or sea salt)

1 tsp. parsley

pepper to taste

1 tsp. garam masala (feel free to make your own blend if you have time)

Saute onion in olive oil in a saute pan over medium heat for 5 minutes. Add in the rest of the ingredients and stir well. Cook for another 10 minutes stirring regularly. Serve!

Makes 6 servings.

This is linked to Whole Food FridaysGluten-Free WednesdaysAllergy-Free WednesdaysFit and Fabulous FridaysFresh Bites FridayFriday FoodFight Back FridayFriday Food FlicksSimple Lives ThursdayThriving on ThursdaysFull Plate ThursdayTastetastic ThursdayHealthy 2 Day Wednesdays, Whole Food WednesdaysWLWWFrugal Days, Sustainable WaysHearth and Soul HopTotally Tasty TuesdaysTraditional TuesdaysFat Tuesday, Slightly Indulgent TuesdayBetter Mom MondaysMelt in Your Mouth Monday, Made From Scratch MondayMy Meatless MondaysInspire Me Monday, Flour Me with LoveMonday Mania and Wellness Weekend.

Tender Chicken Curry in the Crock Pot




I had no intention of posting this recipe. Honestly, I just threw this recipe together this morning hoping it would turn out for dinner. It was a cold January day and I was in the mood for a meal that had a little kick to it. I crave warm spices in the winter months.
Turmeric, found in curry powder, is an anti-inflammatory and is surprisingly high in iron. Both onions and garlic are rich in antioxidants, Vitamin C and have antibacterial and antiviral properties. I love cayenne pepper and ginger because they are known to boost immunity and help fight off the flu.
My husband raved about this dish. He told me I must post it. It really was quite tasty and I will definitely be making it again because it was soo easy to make!
Add to Crock Pot:
2 pounds boneless, skinless chicken thighs cut into 1 inch pieces
1 can coconut milk (I use this brand because the cans are BPA free)
1/2 cup vegetable broth
1 onion, diced
1 Tbsp. olive oil
2 Tbsp. curry powder
2 tsp. garlic powder
1/2 jar tomato paste
1/2 piece of fresh ginger, sliced
2 tsp. Herbamare
1/2 tsp. cayenne pepper
juice of 1 lime
pepper to taste
Pour coconut milk, vegetable broth and olive oil into the base of the crock pot. Next place the chicken, onion, ginger, spices, Herbamare, pepper and lime juice into the crock pot. Use a large spoon, to thoroughly mix all ingredients together. Cook on low heat for 8 hours.
Serve hot over rice.