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)
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.
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