As I was officially closing up my house and saying good-bye- so sad to see an empty little blue house where a lot of memories and our new beginning was- I found a lot of things I hadn't looked at since before my divorce. Some of them being my cookbooks from my travels. I like Indian spices so when I was flipping through cookbooks from Malaysia I found some recipes from my host-family and decided to re-create one of my favorite spicy sauces. I poured mine over chicken, rice and broccoli because I am still following RP Strength diet programming and figured the coconut milk could be my "fat" so this was what my meals looked like :)
I also made mine spicier by using more cayenne so this was not kid-friendly! Tandoori is usually used a chicken marinade with yogurt. The chicken is left in the yogurt-spice mixture overnight and then grilled... this could easily be used a marinade, I just prefer it as a sauce. I also subbed the yogurt for coconut milk to make it paleo and I like the flavor and fat it adds!
Paleo Tandoori Sauce- 1 tsp Chili Powder
- 1 tsp Cayenne Pepper* (more or less depending on how hot you like your food- I use 2 :)
- 2 tsp Paprika
- 2 tsp Salt
- 2 tsp Ground Ginger
- 2 tsp Garlic Powder
- 2 tsp Cumin
- 2 tsp Turmeric
- 2 tsp Black Pepper
- 1 Cup Full-Fat Coconut Milk (or cream)
1. Combine all of the spices in bowl- mix- add the coconut milk and stir again. Test for spice at this point, remember that you are not eating this plain so it can be a little spicy at this point and the food will cool it down.