Murgh Kabuli

Today I finally finished up my recipe for SCD legal Murgh Kabuli.

Obviously this isn't an authentic recipe, but it's close enough for me!

I never had the chance to really fall in love with Indian food, before I learned that I wasn't going to be able to eat a whole bunch of foods. I do remember sharing a meal with my very best friend from college, and dipping naan into palak paneer, which I thought was absolutely amazing. That was the only time I enjoyed Indian food before realizing I was unable to eat gluten.

So I've been interested in trying more ethnic recipes for some time.

I cobbled this together from a variety of sources; I expect it would work well in a crock pot too.

SCD LEGAL MURGH KABULI (STAGE TWO, STAGE THREE WITH ONION)

EDIT: 2 chopped onions
3 pounds boneless skinless chicken breasts
4 plum tomatoes, chopped
2 tbsp almond butter
1/4 c coconut oil
1 can SCD legal coconut milk (Trader Joe's makes a legal one)
2 tsp SCD legal garlic powder OR up to six cloves garlic
2 tsp ginger
1 tsp nutmeg
1 tsp cumin
2 tsp coriander
2 tsp salt
1/2 tsp pepper

In a large skillet, combine 2 tsp garlic, 2 tsp ginger, 1/4 c coconut oil, and half the can of coconut milk. Turn the heat on medium, and add the chopped tomatoes.

EDIT: If you're using onions, start by sauteing the onions in the coconut oil until translucent, then add the garlic.

Cut the chicken into 1" pieces (I use kitchen shears) and add it to the pan while the skillet is heating up. Add 1 tsp nutmeg, 1 tsp cumin, and 2 tsp coriander

Mix it all together and place a lid on the pan slightly ajar. Simmer for 30 minutes on medium.

Check the chicken (it should be done). Add 2 tbsp almond butter, 1/2 tsp pepper, the rest of the coconut milk, and 2 tsp salt. Stir well, turn off the heat, and let sit for 15 minutes.

When serving it, taste it, and if desired, top with a drizzle of honey and a touch more salt.

Enjoy!