This recipe is one of my absolute favorites. It is perfect for women who suffer from PCOS and suits a variety of different diet plans. It is gluten- and dairy-free, paleo, low GI, keto and even whole 30!
Strengthen Your Immune System and Fight Vaginal Infections
What a bomb! The ginger, onion and garlic in it will give your immune system a boost, which is great for women who need to strengthen their defenses. Females with low progesterone levels, a symptom many women with PCOS suffer from, often struggle with frequent vaginal infections. One way to find natural relief is strengthening the immune system and adding good bacteria into your diet. On top of all these immune boosting ingredients, this recipe contains a lot of delicious coconut yogurt that will please your gut and restore balance to your vaginal flora.
Low Carb to Keep Blood Sugar Levels Stable
Replacing regular rice with cauliflower rice is the best thing you can do to control your PCOS. Cauliflower is a vegetable low in carbs that will not spike your blood sugar. High insulin levels make it hard to lose weight and carbs in general like to take a toll on our mental health, because they trigger a neurotransmitter response that makes us feel good. Once blood sugar drops low after a high and our brain is running out of feel good substance, the cycle of cravings continues. Carbs are so addictive! Many women with PCOS also suffer from insulin resistance, which makes cravings even worse, because the energy from food does not reach the cell. This is a great recipe to improve insulin resistance.
Flush Out Excess Estrogen
Cruciferous vegetables such as cauliflower, broccoli or Brussel sprouts are excellent food for women who suffer from PCOS. They help flush out excess estrogen from our bodies by supporting the liver and the gut in their detoxification process.
I really hope you will enjoy this favorite recipe. Please leave a comment in the section below. I am always happy to hear from you.
Sending you my love,
Nadine
| Prep Time | 10 Minutes |
| Cook Time | 30 Minutes |
| Servings |
People
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- 1 1/2 Cups Onions, sliced about 2 medium-sized onions
- 4 Tbsp. Ginger, sliced about 2 pieces the size of a thumb
- 2 Green Chillies, sliced
- 4 Garlic Cloves, sliced
- 1-2 Tsp. Red Chilli Powder mild
- 2 Tbsp. Turmeric Powder
- 2 Tbsp. Graham Masala Powder
- 1 Tbsp. Xylitol
- 4-6 Tbsp. Tomato Paste
- 800 Grams Canned Tomatoes equals 2 cans
- 600 - 800 Grams Chicken Breast cut into dice
- 10-20 Curry Leaves
- 1 Cup Coconut Yogurt
- 2-4 Tsp. Fresh Coriander, chopped
- 4 Tbsp. Coconut Oil devided
- 1-2 Cauliflower Heads small, washed florets
- Salt
- Water
Ingredients
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- Heat up a frying pan to medium heat and add 2 tbsp. of coconut oil. Add sliced onion, ginger, garlic and green chilli. Cook until soft. Turn down heat if necessary.
- Add red chilli powder, turmeric and graham masala to the frying pan and stir well.
- Add the tomato paste and stir well. Then add the tomatoes. Mix well and cook for about 2 minutes on medium heat, then transfer to a blender. Blend and set aside.
- Clean the frying pan and add 1 tbsp. coconut oil to the pan. Increase heat to high and fry the chicken for 5 to 7 minutes. Add salt.
- While the chicken is being cooked, transfer the washed and cut cauliflower florets to a food processor. Blend until the size of rice grains. It is better to blend multiple small batches. Transfer cauliflower to a pan or wok and add 2 tbsp. of coconut oil and some salt. Fry on medium heat for 10 to 15 minutes.
- Once the chicken is cooked, add the sauce and the curry leaves to the chicken and let simmer for another 10 min.
- Add the yogurt and the coriander leaves to the sauce and serve the ready chicken tikka masala with the cauliflower rice.
