Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Low Disaccharide
Print Recipe
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Very tasty, and a delicious light meal served with a fresh salad.
Serves: 2
Prep time: 20 mins
Cooking time: 35 mins
Ingredients
- 2 chicken breasts
- 2 tbsp coconut oil
- ½ tsp ground coriander
- ½ tsp ground cardamon
- ½ tsp ground cumin
- 1 tsp ground tumeric
- ½ tsp cayenne pepper
- 1 dessertspoon garam masala
- 1 desertspoon sweet paprika
- SAUCE
- ½ cup coconut yoghurt (natural)
- 1 tbsp lemon juice
- 1-2 cloves garlic, crushed
- 1 tsp pink salt
- 1 tsp ginger, grated
- 1 dessertspoon honey
Method
- Preset oven to 180°C (350°F).
- In heavy base pot, heat coconut oil until quite hot and add all seven spices.
- Stir while cooking for 5 minutes, until aromatic. Cool completely.
- In a bowl, combine all sauce ingredients and mix well.
- When spices are cooled, mix together with the sauce.
- Slice each chicken breast ¾ way through in 1 cm slices.
- Spread sauce over each fillet, making sure to press into cuts.
- Bake in oven for 20 -30 minutes, depending on thickness of fillets, until cooked.
- Serve with salad or vegetables of your choice.
