Monday, March 1, 2010

Crockpot Chicken "Makhani"- the Endo Diet modified version

Here's the original recipe from A Year of Slow Cooking that I mostly followed last time.  I'm modifying it to make it Endo Diet friendly.  Using 3-4 breasts leaves enough sauce to eat separately with some rice. Yummy.

4-6 chicken breasts
1 onion, sliced
6 garlic cloves, chopped
4 tbsp extra virgin coconut oil (unrefined, unbleached)
1 tsp cardamom
2 tsp mild curry
2 tsp 
garam masala (I found this in the Asian section at my local store label Chicken Masala...there are other slight variations)
1/2 tsp ground ginger
1 can coconut milk
1 can (6 oz) tomato paste
juice of 1/2 large lemon or 1 small
1 cup almond paste  (this is NOT the baking almond paste)

Almond Paste
1 3/4 cup almonds, soaked overnight

Blanch almonds by putting in boiling water for exactly 7 seconds.  Place immediately in a large bowl of ice water and pop off skins.  Grind in food processor, adding water as needed to make a paste.

Put chicken in crockpot and add garlic, onion, and all the spices.  Add the coconut oil and tomato paste, and then the lemon juice and coconut milk.  Cook on 8 hours on low or 4 hours on high.  Add almond paste about 15 minutes before serving and stir in.

Serves 4-6.

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