Chicken Garam Masala
My stepmom first introduced me to this incredible garam masala dish, for which I'm very grateful. The original version has Greek yogurt, which I replaced with coconut cream to make it paleo. I also bumped up the garam masala and garlic (because why not?) and got rid of the onions, but onion fanatics can slice up a medium white one and stick it in the bottom of the pot under the chicken. This dish goes exceptionally well with Cumin Kissed Carrots.
Chicken Garam Masala
1 cup coconut cream (scraped off the top of a refrigerated can of full-fat coconut milk)
1/2 cup fresh chopped cilantro
3 tablespoons extra virgin olive oil
2 tablespoons garam masala
2 teaspoons sea salt
3-4 large garlic cloves, chopped
4 whole all-natural chicken breasts, cut in halves (can use thinly sliced)
Preheat oven to 400. Mix coconut cream, cilantro, olive oil, garam masala, salt and garlic in a Dutch oven or large rectangular baking dish (I really like using a Dutch oven for this). Add chicken and coat on all sides. Cover and marinate in the refrigerator for 2-4 hours. Remove from fridge, let reach room temperature and roast for 1 hour.