I miss Indian food. So, I am coming up with my own variations! This flavorful recipe hit the spot for me, and I hope it will for you, too. It serves a family of 6, with leftovers if little people are involved.
8-10 chicken thighs (boneless)
1 can full fat coconut milk
Sprinkles to taste of: ginger, coriander, cumin seed, and salt.
Optional: bag of frozen cauliflower
1.) Bake the spaghetti squash at 350 degrees until cooked – about 45 – 60 minutes. (You can bake this ahead of time, putting the cooked squash into a pan with cover and refrigerating until you’re ready to rewarm it.)
2.) Place chicken (and cauliflower, if you wish) in a square pan (no need to grease). Combine coconut milk with spices and pour over chicken. Cover with foil – place in a 350 oven for 1 1/2 hours, OR place in a crockpot on low for 6 hours, high for 3 hours. Stir halfway through and toward the end break it up into smaller pieces (will fall apart by itself). I like to uncover and broil it at the end, but that’s just me.
3.) About 30 minutes before serving, put the cooked spaghetti squash pan in the oven to warm (if you cooked it ahead of time).
4.) Serve the chicken gravy over the spaghetti squash – delish! (Don’t forget to add the love!) 🙂
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