One of the things I missed most when I started the autoimmune protocol was spicy, tomatoey ethnic food–whether it was salsa, jambalaya, or tikka masala, I was devastated to think I couldn’t eat those things anymore and might not be able to ever again if reintroducing those spices, tomatoes, and peppers didn’t go well. So, naturally, once I started developing recipes, coming up with AIP-friendly versions of these was my first order of business! And not to toot my own horn, but this Chicken Makhani delivers. It’s not only quick and easy to make, but 100% Paleo and autoimmune protocol-compliant. (Of course, those of you who don’t have to follow the AIP can use regular tomato sauce and heavy cream instead of coconut milk, if you like.) Plus, it’s really, really tasty. This’ll satisfy those curry cravings, guaranteed!
Keep Your Health on Track
Whether you’re starting the autoimmune protocol, a new medication, an exercise routine or trying to get to the bottom of your headaches or indigestion, cataloging your activities and symptoms is a great way to gauge your progress. The Ultimate Health Journal can help you stay on track with diet, fitness, and other lifestyle changes you have begun or been prescribed, notice patterns in your health and lifestyle so you can enact positive changes, and provide a valuable tool for you, your family, and your healthcare team. I would never have noticed that cinnamon makes me sneeze or dairy gives me hiccups without keeping a written record during my elimination diet, which helped me see the patterns that solved my problems! The ebook is available as a digital download with printable template for $6.99.
- 1 tablespoon coconut oil
- 1 small shallot (diced)
- 1/2 small onion (diced)
- 1 clove garlic (minced)
- 2 teaspoons lemon juice
- 2 teaspoons ginger (peeled and grated)
- 1 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground mace
- 1/8 teaspoon ground black pepper (omit for AIP)
- 1 whole bay leaf
- 1 1/4 cup coconut milk
- 1 cup no-tomato sauce
- 1 pound chicken thighs (de-boned, skinned, and chopped)
- In a large saucepan over medium-high heat, heat the oil and then cook the shallot and onion until translucent, about 2 minutes.
- Stir in the garlic, lemon, and seasonings and cook 1 minute.
- Add the coconut milk and tomato puree and stir 2 minutes.
- Add the chicken, reduce the heat to medium-low, and simmer for 15-20 minutes or until the chicken is cooked through.