*Photo credit HERE

~Recipe by Sheila Garcia (of

Soooo, essentially that name doesn’t make the dish sound as rich or delectable as it turned out to be. The “ish” after chicken lends itself to the reader thinking perhaps it wasn’t so great. But don’t be fooled!!

I only use the “ish” because I made a play on traditional Butter Chicken Masala by using turkey tenderloin, among other things. And let me tell YOU: It was AMAZING.

I was craving butter chicken and did not have time to go to the grocery store, nor did I have time to prepare it after a long day of work. So I looked in my pantry and found what I could use or substitute, and threw it all into the crockpot in the morning on the lowest setting.


2 pkgs turkey tenderloin, chunked into about 1/2- to 1-inch pieces

1 onion, chopped

4 cloves garlic, chopped

1 can ro-tel , or similar spicy tomatoes with chiles, undrained

1 can tomato paste

2 cups coconut milk

2 tbs coconut oil

2 tbs ground ginger

3 tbs curry

3 tbs garam masala, which I don’t have lying around, so I used 1 tbs cinnamon, 1 tbs, ground cardamom, 1 tbs ground cloves

sea salt, to taste

pepper, to taste

Throw everything into your crockpot and put on the lowest setting, which for me was 8 hours. One thing about crockpot cooking is the seasoning can tend to be muted, so add more seasoning at the end as needed and blend well by stirring. Serve over brown rice.

NOTES: I use organic ingredients whenever possible (can’t EVER find organic ro-tel!), but for this particular recipe that is NOT necessary for rich flavor. Want low-carb? Skip the rice!



1 container chicken broth

1 box yoga organic light brown rice

sea salt, to taste

pepper, to taste

I have discovered that this combination makes for the perfect consistency. One box of each. A little sprinkling of sea salt and pepper when it’s done makes for some yummy goodness under your Chickenish!

NOTES: Key to success for perfect rice in any instance: don’t stir! Wait until liquid is absorbed and then fluff with a fork.