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.
