I’ve been pretty tired of the same old flavors over and over, so I decided to start trying out Indian recipes. I’m no expert on Indian cuisine, or any cuisine for that matter, but a little experimentation is good for the soul. All cuisines have dishes which are GAPS legal or which can easily be made GAPS legal.I didn’t have all of the right spices or ingredients. But working with what I had on hand, I used an excellent youtube video from Eat East Indian to create this version of Chicken Mughlai. The family loved it so much that I made it again and brought it along on our vacation.
Unfortunately, I lost my pictures of the finished product! I guess I’ll just have to make it again and update this post!
- 8 pieces of chicken thighs and drumsticks
- 1 cup dairy kefir
- 1/4 cup almond butter
- 3 tsp real salt
- 2 tsp red curry paste
- 1 Tbsp coriander powder
- 1 Tbsp cumin powder
- 2 Tbsp lemon or lime juice
- Mix all ingredients except chicken pieces thoroughly with a whisk
- Rinse chicken pieces and pat dry
- Put chicken pieces in a dish and cover them completely with the marinade
- Put in refrigerator for at least one hour, I did about 4
- Preheat to 375 F
- Bake for about 20 minutes, then turn the pieces over and return to oven until it is done (temp of 165F)