Carrot Soup and Tikka Masala Chicken

Carrot Soup

1 Tbsp. butter or coconut oil

1 onion, chopped

1 clove garlic, minced

5 cups chicken broth

6 diced carrots

1 diced potato

Clove powder

Cinnamon

Turmeric

Salt and pepper​

Instructions

Sauté onions& garlic in butter until caramelized

Add chicken broth, carrots, potatoes, seasoning.

Simmer, uncovered, until vegetables are tender, about 20-25 minutes

Blend all together and garnish with fresh cilantro

Dairy Free Tikka Masala Chicken

Tikka Masala Sauce

2 tablespoons coconut oil (or cooking fat of choice)

1 small onion, thinly sliced

2 garlic cloves, minced

1 tablespoon freshly grated ginger

1 tablespoon ground coriander

2 teaspoons ground turmeric

1 1/2 teaspoons cumin

1 teaspoon ground cardamom

1 teaspoon paprika

1/2 teaspoon ground nutmeg

1 1/2 cups (400g) crushed tomatos

1 1/2 cups (450ml) water

1/2 cup raw cashews

1 can coconut milk

salt and pepper to taste

chopped cilantro for topping

Chicken

1 1/2 pounds (680g) boneless skinless chicken breasts

2 Tbsp. yoghurt

1 tbsp. coconut oil

2 teaspoons lemon juice

salt and pepper

Instructions

Cut chicken into small cubes and marinate with yogurt, salt, pepper, and lemon juice and half of the Masala Spices.

In the mean time, Sauté onions and garlic in coconut oil or ghee, add the spices and stir for a few minutes.

Move the mixture to a blender then add the coconut milk, crushed tomato and raw cashews, blend until it turns into a smooth paste, that makes your masala sauce.

heat some coconut oil and sauté the marinated chicken pieces until golden and cooked about 15-20 min.

Add the masala sauce from the blender to the chicken and let the chicken simmer for 5 min. the sauce.

Serve with brown rice and top with some fresh cilantro.