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 it Simple with Freezer Cooking
Preparing meals ahead of time and keeping them on hand in the freezer is one of the best ways to make any diet change sustainable. You’ll wind up spending less time in the kitchen most days and will always have something ready to go when hunger or cravings strike. With Freezer Cooking for the Paleo AIP, you’ll get 123 tried-and-true recipes from 30 of your favorite autoimmune protocol bloggers to help you out. Designed for batch cooking and advance prep, each recipe includes instructions for storing, freezing, and reheating it. There are recipes for every meal of the day and recipes for special occasions, too! The ebook is now available as a digital download for $18.90.
- 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.