Indian cooking can be full of flavor without lighting your mouth on fire. Try this fast and delicious recipe that is plentiful enough for leftovers on busy workdays. Coconut milk contains caprylic acid, which is known to kill the yeast candida often overgrown due to our taking of antibiotics. The garlic and the Indian spices also help to balance the microbiome.
Ingredients
- 12 boneless, skinless organic chicken thighs
- ½ cup organic coconut milk
- ¼ cup finely grated fresh ginger
- 2 tbsp extra virgin olive oil
- 2 tbsp organic lemon juice
- 2 tbsp garam masala (or Julie’s Curry Powder, if garam masala is unavailable)
- 1 clove garlic, minced
- 1 tsp pink rock or gray sea salt
Optional Booster
- 2 tbsp tomato paste
How to Make It
- Place the chicken in a large glass baking dish.
- In a bowl, mix together the remaining ingredients, including tomato paste if using. Pour over the chicken, and mix until evenly coated. Cover and refrigerate for several hours or up to a day to marinate.
- Set an oven rack about 6 inches from the broiler. Broil the chicken on low for 40 to 45 minutes or until the chicken is cooked through and the juices run clear. Serve hot.