My husband’s first choice for eating out is always Indian food. This used to work especially great for me when I was a vegetarian and didn’t have any other food restrictions. I’d get some sort of creamy vegetable curry with lots of naan to soak up the sauce and he would always get tandoori chicken with sizzling vegetables and rice. After adding meat back into my life I welcomed the tender lamb dishes to my table. However, I’ve never been able to pass up the tasty naan bread or creamy curried dishes, both containing gluten, dairy, and most likely adulterated fats. So we haven’t eaten out for Indian food as often in the past year, and my poor husband has missed his tandoori chicken dearly. Since my RepairVite diet started 4 weeks ago, I’ve only eaten out a couple times, each time ordering a steak and salad. And while I haven’t gotten sick of steaks just yet, I have missed other restaurant food options.
After working for Microsoft for 7 years, my husband decided to try something new and different and work at a small start up company. It was his first day at the job today. So naturally I decided to celebrate by cooking him a special meal. He’s an easy one to cook for- I could have thrown a couple of burgers on the grill, a few potatoes in the deep fryer, and picked up a 6 pack and he would have been in high heaven. But he got me Diane Sanfilippo’s 21 Day Sugar Detox Cookbook for Christmas and I tagged just about every single page with those cute little colorful sticky notes, so I figured I should probably get to work and make something from there.
The menu: Tandoori Chicken skewers, grilled peppers, sundried tomato hummus, and paleo naan bread (not from the cookbook). I got home from a hike around 4:30 and immediately made the marinade for the chicken. I set the chicken marinade mixture in the fridge for the flavors to work their magic while I started on the hummus. I do have to warn that the entire meal felt like quite the production to make for just two people, and next time I would double everything so that we are left with enough leftovers for a couple of days. Everything was ready and on the table around 7:30. The chicken ended up tasting fresher and tastier than any restaurant tandoori I’ve tried, the hummus was a delicious creamy accompaniment, and the naan bread tasted like coconut ice cream in bread form, and was just as dippable as any restaurant naan. Plus, everything was just plain nutritious and delicious. If you’re following any sort of allergen free/elimination diet (but can have nuts and nightshades) I highly recommend you give this Indian food mock up dinner a chance.
Tandoori Chicken Skewers:
(The book says it serves 6-8 people but Brian and I together ate about half of the chicken- yikes!)
3/4 cup full fat coconut milk
1/2 red onion
3 cloves garlic
1 ts ground ginger
2 Tb tomato paste
2 ts ground coriander
1 ts ground cumin
1 ts paprika
1/2 ts sea salt
~2 lbs boneless skinless chicken breast
skewers for grilling
Combine all the ingredients except the chicken in a food processor and process until the marinade is creamy. Place chicken in a large ziploc bag with the marinade and let it sit for as long as you can wait (preferably at least 3 hrs). When you’re ready to cook it, place on grill for about 10 minutes on each side.