recipe:

SIBO-Friendly chicken tikka masala

 
iStock-579767430.jpg
 

Here’s a perfect example of how decadent favorites can be converted to healthy healers. This is cheap, easy and appealing to all ages. It won’t be quite as thick and rich as your favorite Indian restaurant, but the flavors will blow your mind!

INGREDIENTS

  • 2 lbs. boneless, skinless chicken thighs, cut into quarters

  • 1 tablespoon coconut oil

  • 2 teaspoons grated fresh ginger

  • 2 teaspoons garam masala (great spice blend you can buy or make)

  • 1 teaspoon each: dried turmeric, chili powder,

  • cumin, salt

  • ½ teaspoon red chili flakes (omit if you don’t like any heat)

  • 1 can full-fat coconut milk (no gums – check label)

  • 2 tablespoons tomato paste

  • 1 cup chicken broth (or water)

  • Fresh basil, slivered, for garnish

DIRECTIONS

  1. Place the chicken pieces in the slow-cooker.

  2. In medium saucepan, heat coconut oil then add spices. Cook for one minute to toast and bring out fragrance.

  3. Add coconut milk, tomato paste and broth or water, and whisk to blend.

  4. Pour over chicken and stir to mix.

  5. Cook on low heat for 4 hours. Stirring occasionally if you’re home. (It won’t be wrecked if you’re not!)

  6. Serve over ½ cup white rice or shredded spinach (You’ll need something to help absorb the juices.

  7. Top with slivered basil, if you like.