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Chicken Makhani
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Servings
4
servings
Ingredients
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
Equipment
cookware
Instructions
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.
Nutrition
Calories:
486
kcal
|
Carbohydrates:
12
g
|
Protein:
30
g
|
Fat:
35
g
|
Saturated Fat:
20
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
104
mg
|
Sodium:
488
mg
|
Potassium:
571
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
500
IU
|
Vitamin C:
15.7
mg
|
Calcium:
10
mg
|
Iron:
3.1
mg