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!
Struggling to Start the Autoimmune Protocol?
Living with chronic illness can be isolating enough without overhauling your lifestyle, often without the full support of family members who don’t want their diets to change. But you don’t have to go through it alone. SAD to AIP in SIX, from Nutritional Therapy Practitioner and author of The Alternative Autoimmune Cookbook Angie Alt, will coach you step-by-step through the transition from the standard American diet (SAD) to the autoimmune protocol (AIP). The six-week course includes coaching from Angie and her team, support from your peers in the program, and reference materials–it’s an incredible bargain compared to private health coaching sessions. If you’re struggling to make the change to the AIP or feeling isolated on your health journey, this is the program for you!
- 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.