This Indian inspired recipe, Chicken Tandoori, is a delicious way to incorporate spices that have anti-inflammatory properties. Turmeric has an ingredient, curcumin, that has been used for healing for hundreds of years in the Indian community. In order for turmeric to be used to it’s fullest potential it needs to be paired with a fat, which the coconut milk here provides. Not only is this recipe perfectly different from our Cajun cuisine, it is easy to get together and was family approved. I’ve also thrown all of this into a slow cooker and it turns out great.
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp ginger powder
- 1 tsp garlic powder
- ½ teaspoon white pepper
- 1 tsp sea salt or Himalayan salt
- 2 cups (1 can) canned coconut milk
- 1 sweet potato, peeled and diced
- 1 whole cut up chicken or 4 leg quarters (bone in)
- Add all ingredients in a Dutch oven and cook on stove top on medium low for 35-45 minutes or until no pink runs from the chicken when cut. OR you can add all ingredients to a crock pot and cook on low heat for 4 hours.
- Once the chicken is cooked, remove from the pot and allow to cool. Debone the chicken, then add it back to the pot.
- Allow to sit for 10 minutes before serving and serve warm.
This can be served as a stew, served over cauliflower rice, or served over steamed rice.