Chicken in Coconut Almond Sauce
Recipe type: Dinner
Cuisine: Indian, Dairy-Free, Gluten-Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  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.
Recipe by Gluten Free Pantry at