My favorite recipes always start with outside inspiration. An image of something that looks tasty, or a dish that I taste somewhere.
The mission is always to make the desired dish taste JUST AS GOOD with HEALTHIER ingredients.
This amazing main dish was inspired by a similar dish that we’ve tried at a local Indian-Asian fusion restaurant. You can rest assured that my version tastes JUST AS GOOD and that the ingredients below are HEALTHIER than what you’d get at a restaurant.
4 chicken breasts, cut into 1-inch pieces
1 tablespoon coconut oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 yellow onion, diced
1 tablespoon garam marsala
1 teaspoon ground turmeric
1 teaspoon sea salt
1 (6 oz) can tomato paste
1 (15 oz) can tomato sauce
⅔ cup water
1 can (13.66oz) coconut milk, full fat
2 tablespoons lime juice
1 tablespoon coconut sugar
¼ cup fresh cilantro, minced
In the bottom of your slow cooker, combine the chicken pieces, coconut flour, garlic powder and onion powder. Mix until fully combined.
In a medium-sized skillet heat 1 Tablespoon of coconut oil over medium-high heat. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the curry, garam marsala, turmeric, sea salt, black pepper and tomato paste and cook until fragrant, about 2 minutes. Mix in the tomato sauce and water and cook for another 2 minutes. Pour over the chicken in the slow cooker. Cook on high for 1.5 hours.
Mix in the coconut cream, lime juice and coconut sugar. Garnish with cilantro and serve over pineapple stir-fried rice. Enjoy!