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
  • 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.

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
  • 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
  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.

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.

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.

Quinoa with Smoked Chicken Sausage & Bok Choy

Have you ever tried bok choy before? Bok choy (also known as Chinese cabbage) is a cruciferous vegetable. This vegetable is a great source of Vitamins A, C and K as well as calcium and potassium.  I find this vegetable to be quite tasty. Bok choy pairs well with many spices.

This dish is warming, slightly spicy and bursting with flavor. It is a very easy and delicious dinner to throw together in under 20 minutes!

1 cup quinoa
1 package Aidells Chicken and Apple Smoked Chicken Sausage (I buy it locally for about $4)
1 bunch bok choy, chopped into thin pieces
1 onion, diced
2 cloves garlic, minced
1/2 cup chicken broth
2 Tbsp. apple cider vinegar
1 Tbsp. coconut sugar (brown sugar will also work)
1 Tbsp. olive oil
2 tsp. smoked paprika
1 tsp. Herbamare
pepper to taste

Boil 2 cups of water in a small pot. Once the water is boiling add in 1 cup of quinoa. Reduce to low heat and cook for 12-15 minutes. Fluff with a fork and remove from heat.

Cut the sausages into thin slices. Saute onion and garlic in olive oil for 5 minutes over medium heat.  Add in the sausages, bok choy, chicken broth, apple cider vinegar, sugar, paprika, Herbamare and pepper to taste. Stir well with a large spoon and saute for 10 minutes, stirring frequently.

Place the quinoa on plates and spoon the sausage on top. Serve hot.

Makes 4 servings.

This was shared on Fat TuesdaySlightly Indulgent TuesdayReal Food WednesdayRecipe of the WeekMix it up Monday, Make Ahead MondayMelt in Your Mouth MondayFrugal Days, Sustainable WaysHealthy 2 Day WednesdayGluten-Free WednesdaysHearth and Soul Blog HopHomestead Barn HopReal Food 101Fresh Bites Friday, Pennywise Platter and It’s a Keeper Thursday.