SiboFriendly Butter Chicken

This version of butter chicken is bright and flavorful, all while being friendly to your gut and avoiding gluten and dairy. Coconut milk adds a lovely creamy texture to the dish!

Ingredients:

• 1 pound (450g) chicken breast, diced
• 2 tablespoons avocado oil (or olive oil)
• 2 carrots, diced
• 1 turnip, diced
• 1 tablespoon ginger, minced
• 2 teaspoons turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 can (13.5 ounces) coconut milk
• Salt and pepper to taste
• Fresh cilantro, for garnish

Cooking Instructions:

1. In a large skillet or pot, heat the avocado oil over medium heat.
2. Add the diced carrots and turnip; sauté until they are soft and fragrant (about 5-7 minutes).
3. Stir in the minced ginger and cook for another minute.
4. Sprinkle in the turmeric, cumin, and coriander. Stir well to coat the vegetables with the spices.
5. Add the diced chicken to your pot. Cook until the chicken is browned on all sides.
6. Pour in the coconut milk and stir to combine. Let it simmer for about 20-30 minutes until the chicken is cooked through, and the sauce thickens slightly.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro, over a bed of sautéed greens or cauliflower rice for a complete meal!

Flavor Profile:

This Sibo-Friendly Butter Chicken is a comforting and creamy dish, with the rich coconut milk bringing a delightful softness to the meal. The sweetness of the carrots and turnips merges beautifully with the aromatic warmth of the spices, like turmeric, cumin, and coriander, offering a sinfully satisfying Indian-inspired flavor that remains gentle on your gut.

I hope you enjoy this version! If you have any additional requests or questions, just let me know! Happy cooking!