Tandoori Chicken 30 Minute Meal

Crockpot Tandoori Chicken
Carrot Raita/Indian yogurt salad
Baked potatoes
Simple salad

Obviously this isn’t truly tandoori chicken because we’re not using a real tandoor oven. But this chicken comes pretty close. Chicken comes out crispier if you roast in the oven for 1 ½ hours. But this recipe calls for placing the cooked chicken into a very hot oven for 10 minutes at the end to crisp it up and it works pretty well.Read More »


Coconut-crusted chicken strips

These chicken nuggets are grain-free, gluten-free, dairy-free, nut-free and Paleo-friendly.

Coconut-crusted chicken strips

  1. Rinse chicken and dry on paper towels.
  2. Cut into thin strips against the grain of the chicken. Cut the strips into 2-3 inches long.
  3. Heat oven to 375°. Place extra large baking pan or two large baking pans in the oven to heat.
  4. Fill 3 bowls:
    • coconut flour mixed with seasoning of choice
    • eggs whisked with ½ t salt
    • shredded coconut
  5. Coat chicken strips in the flour mixture, then eggs, then shredded coconut and place on baking sheet with space in between each strip.
  6. Bake for 10 minutes.
  7. Rotate the pan 180°.
  8. Bake for another 10 minutes.

Serve with Priya’s tamarind chutney, apple butter, honey or ketchup!