Butter Chicken (Dairy Free)

Prep:  15 mins  Cook: 45 mins
Servings:6

Ingredients

2-4 tablespoon butter

1- 2 tablespoon, dried onion (or dice fresh onion)

1 tablespoon minced garlic

1 (15 ounce) can tomato sauce (or diced tomatoes)

½ Can Coconut milk (or nut pods)

1 teaspoon salt

1 pinch habernero or red pepper flakes (optional)

1 teaspoon garam masala

1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks

2 tablespoons vegetable oil

2 tablespoons tandoori masala (see notes below)

Pinch dried fenugreek leaves

Directions 

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Melt a few tablespoons of butter in a medium pot over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 2-3 min (or 15 min if you're using fresh onion). 

Step 3

Add the butter (if desired) to the pot, turning the heat to medium-high along with the tomato sauce, salt, pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally.

Step 4

While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes.

Step 5

Add the cooked chicken, coconut milk, and fenugreek leaves to the sauce and simmer for 5 minutes before serving.
Adapted from: allrecipes.com “Easy Indian Butter Chicken”

Tandoori Spice Mix:

2 tsp: coriander powder, garam masala, turmeric

1 tsp: salt

½ tsp: black pepper, cumin

Pinch dried haberno pepper (or other chili pepper)

Serve with naan bread (see recipe for paleo naan)

(Recipe Adapted from myheartbeets butter chicken)

Paleo - Chicken Lime TexMex Soup

Saute in a pan:
1 Chicken Breast, chopped by hand or food processor
1 tablespoon Olive Oil
5 cloves Minced Garlic

While Sauteing the above, add Oregano, Salt and Pepper to your taste.
(If you want a spicier soup, you could also add some chopped jalepino or other chili type peppers)

In a Soup Pot, boil up 9 to 10 Cups of Chicken Broth.
Reduce Heat to keep it simmering.

Add 1/3 Cup Lime Juice (If not fresh squeezed, use bottled Key Lime type Lime Juice)

Combine the Saute Chicken mixture into the soup pot.

Prepare 1 1/2 Cups Cauliflower "Rice" by using Food Processor to blend raw cauliflower (trees and stalks) into no smaller than long grain rice sized mixture.

Prepare chopped Zucchini and Julienne Carrots, or other veggies you may like, a cup or so of each or more if you like.

Add the Zucchini, Carrots, and Cauliflower rice to the soup pot.

It won't take long to cook it all up on medium heat.

Finally, when cooked enough, add sliced Olives and Sliced Green (Spring) Onions to the soup.

When serving in individual bowls, top off with fresh chopped Cilantro, chopped Avocado, and some Salsa if you like.

Paleo - Almond Flour Bisquits

12 Bisquits - Almond Flour (more if smaller bisquits)

Mix the following in a bowl:
3 Cups Almond flour (blanched)
1 Tblsp Baking Powder
1/4 Tsp Sea Salt
1/4 Tsp garlic powder (I think I might try 1/8 Tsp of Garlic Powder)

After mixing the above,
Add 4 Table spoons cold butter, mix/cut into the flour mixture by hand or using forks or blender blade with slow speed

In separate bowl, combine 1 egg and 1 egg white, blend together until frothy
After blending the egg, add to the flour mixture.

Add to the flour and egg mixture:
1 Cup real mayonaise
1 tsp apple cider vinegar

Mix all the ingredients together

Use ice cream scoop to line up dough ball mixture on a greased cookie sheet. I used coconut oil to grease my cookie sheet. Flaten down the scooped out dough to desired size and thickness. They do not rise much when baked.

Bake for about 15 minutes (or maybe shorter time) at 400F.

I check mine at about 9 minutes, don't want to over bake them, when the edges look golden and the tops start to darken up, they're about done.

(This is a recipe I got from Laurie Richardson, she adapted it from the Everyday Paleo book. We used the almond flour in the picture.)