Original Recipe here. You can figure out the servings for yourself, this is what I usually eat as one.
A recipe that I didn’t make, Dear Reader, how novel. Rare at this stage, but Jack is ever curious, or bored rather. I went hunting recipes and though I know about the AIP diet, I know about most diets both practical and snake oil, I haven’t read all that extensively about it. I intersect most dietary plans with my own, but as some of the AIP is forbidden to me, too much really, and cutting out more to match it would be absurd and pointless, for me you understand, no disrespect to the diet, which seems useful to those who require it, safe too which is essential. But we have the no nightshades, and the ever ubiquitous nomato sauce, which I don’t care for all that much, it just feels dull, in common. Will I have further AIP friendly recipes? Maybe, I may already have, but to be truthful I have tagged recipes, taking painstaking hours to help people who diets I don’t follow, taken such care as to make no mistakes and haven’t heard a word of thanks. I’m no longer pushing or punishing myself like that for the blog, as I often said, Dear Reader, what good I do now will suffice, I’ve more than paid my debt of gratitude.
Still, I like the anti-inflammatory aspect of this recipe. With the ever fluctuating weather my histamine intolerance is rearing up unpredictably, I counter it as best I can, add more to those counters I use regularly when this happens and generally ride out the storm. You can see it’s a fairly basic recipe, I have tweaked the preparation to line up more with my own methods, but this doesn’t change the recipe in any meaningful way. I skipped the cauliflower rice, I’m currently fighting my apathy toward cauliflower in my own way, I still prefer broccoli, but variations keep a diet interesting. It’s a reduced, not thickened, sauce, since it’s in a pot it won’t reduce greatly, you could do it in the pan, but I don’t know if cooking the onions too much would ruin the AIP safeness. The spices are a curt down curry powder, it’s fairly salty, but that cuts through the turmeric, to works well enough and doesn’t feel too plain. I left off the cilantro because I can’t seem to tolerate it. I have a lot of curry recipes, they’re just so adaptable, and may have many similar to this, but as it was AIP and I was tired of the usual I gave it a whirl and it was fine. Nothing to vow you, but as you know, Dear Reader, any recipe made exclusively for a free-from diet often needs us to be accepting of its limits.
So, I will be searching around sometime, depending on the weather, if it’s fine then it’s a gulp and run kind of day, if it’s dreary it’s a brooding and planning day, not a given it’ll produce recipes, but the chances are better. If you are on an AIP diet then I’ll tag any recipes from here on out and if you know of any recipes here that are suitable please let me know in the respective comment section and I’ll update the tag. Until later then, Dear Reader, take care and wish for finer weather.
2 Chicken Breasts, Chopped
160ml Coconut Cream
1/2 Yellow Onion, Chopped Fine
2 Cloves Garlic, Minced
2 Tbsp (30ml) Olive Oil
1 Tsp Honey or Maple Syrup
2 Tsp Ground Turmeric
1 Tsp Sea Salt
1 Tsp Ground Ginger
1/2 Tsp Ground Cinnamon
Optional: Cilantro leaves, to garnish.
1. Heat Olive Oil in a pan and when hot add Onion and Garlic, mix and cover. Let cook for 5-10 minutes, on a medium heat, or until soft.
2. Add Spice Blend and add Chicken then stir together and cook for 5 minutes.
3. Add Coconut Milk and stir. Then let simmer and cook covered for 10 minutes, uncover, add the Honey and cook for a further 10 minutes to reduce and thicken the sauce slightly.