Curried Chicken, served with Honey-Sage Roasted Butternut Squash, Steamed Spinach, and Buttery Green Beans

This was my supper tonight, and yes, it was as delicious as it looks (it looks good to me, anyway). So, I thought I’d share the recipe for my curried chicken, which I’ve adapted from the recipe my mom uses (which I think she got from her friend who lived in India as a child). I don’t know how “authentic” it is, in terms of curry dishes, but it sure tastes amazing. It’s richly flavourful, but without heat (if you like heat you could add hot sauce, maybe?). It’s grain-free (gluten), dairy-free (casein), and GAPS-legal.

Curried Chicken

{Preheat oven to 400F}
1-2 onions, diced
6 cloves of garlic, crushed
1/4 c. coconut oil (or butter)
*gently fry onions and garlic in oil, adding water as needed to keep it from sticking.
1/2 t. black pepper
1/2 t. turmeric
1/2 t. paprika
1/4 t. cinnamon
1/4 t. cloves
1/4 t. cumin
1/4 t. ginger
1/2 t. salt
2 t. curry powder
1/2 t. chili powder
*mix spices together in a small bowl, then stir into the onions. Add 1/2 c. water or so, making sure it’s nice and juicy.
Place uncooked chicken in a 9×13 glass pan (I used 4 organic free-range chicken legs/thighs, which pretty well filled the pan). Pour spiced onion mixture over top, making sure it’s on top of the chicken pieces as much as possible.
Mix together 3/4 cup of coconut milk (or whatever amount you have leftover in the fridge after baking ) with a can of diced tomatoes. (You could use plain yogurt instead of the coconut milk, if you are doing dairy).
Bake for 15 minutes, then add the tomato mixture, spread over top. Or you could get distracted by a fussy baby, a toddler unravelling your yarn ball, and a hubby arriving home, and forget all about adding it until about halfway through.
That works too.
Bake @ 400F for approximately 1 – 1.5 hours (this is for bone-in legs/thighs – less time for boneless chicken). Use a meat thermometer to know when it’s done.

Let me know if you make this and if you like it!