Ok, If you are anything like me, dinner can be your arch nemesis. Whether you are tired from a long day of work, already hungry, or trying to whip up something before you run off to the next event, making a meal can sometimes feel impossible! I have been there 100%, and to be honest I’m still trying to solve the dinner conundrum, but making healthy AIP diet dinners doesn’t have to be difficult. They can be quick and easy (like this one skillet meal and this one skillet creamy chicken and veggies). This AIP Chicken Curry is the perfect easy AIP dinner recipe to help solve your dinner woes.
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This AIP Chicken Curry can be whipped up in 20 minutes and carries a powerful flavor punch. For this AIP diet dinner, the curry is made with a blend of coconut milk, chicken broth, seasonings, onions, and pumpkin puree that can be whipped up in minutes. And it tastes great served with a side of riced cauliflower. The recipe is Whole 30, AIP, and Paleo! Yay for anti-inflammatory! With the combination of turmeric, ginger, garlic, and bone broth this AIP Chicken Curry is immune boosting and gut healing as well! This easy AIP dinner is a no brainer and is perfect for those busy weeknights
Tips and tricks on making this AIP Diet Dinner
What type of coconut milk should I use in this AIP Chicken Curry?
In this AIP diet dinner canned coconut milk works best since boxed coconut milk tends to be less creamy. Make sure that the coconut milk you use is full fat to get the maximum creaminess in this AIP chicken curry. Also, to make sure to stay AIP compliant, look for coconut milk that does not contain any additives, like this brand.
How should I cook my riced cauliflower for this Easy AIP Dinner?
I personally like the flavor of riced cauliflower that has been cooked in a skillet, but you can also microwave your riced cauliflower. Put your cauliflower in a microwave safe bowl with a lid. Microwave for 3-5 minutes or until your cauliflower is cooked through.
Lets make this AIP Chicken Curry an AIP diet dinner
Start by taking a 3.5 quart pot (this is the one I use) and placing it on the burner at medium high heat with a generous glug of olive oil.
While the pot is heating, chop the onions into small pieces and then add them to the pot. Next, take the shallot and, removing the bad parts from the stems, chop the whole shallot and add it to the pot. Stir them to avoid burning.
Finally, take the cilantro, stems and all, and measure out ½ cup of loosely packed cilantro. Take the cilantro and mince it into small pieces. Add it to the pot with the onions and shallots. At this point your onions should have cooked for about 3 minutes.
Once you have added the cilantro, add in the liquids. Measure out the bone broth, pumpkin puree, and coconut milk and add to the pot with the veggies.
Next take your chicken and add it into the pot as well. You can add the chicken whole and as it cooks you can break it into smaller pieces with your stirring spoon. Once the chicken is in the pot, let the chicken cook for at least 10-12 minutes.
Now, add in the seasonings into the curry and stir until well combined. Your curry should take on that classic golden curry color. While the curry cooks, stir occasionally so that the AIP Chicken curry doesn’t burn. While the chicken is cooking, break it into smaller pieces with your stirring spoon to make sure it cooks completely.
Making the riced cauliflower for this easy AIP dinner
While the curry is cooking, turn on a skillet and add about 3 cups of riced cauliflower to the skillet with a little bit of water. Cook the riced cauliflower for 7-8 minutes or until it is cooked through. Or follow the microwave instructions above.
The curry will thicken and will be done when the chicken has cooked completely through. Serve the curry with a side of riced cauliflower and enjoy!
This curry also makes a great leftover. You can store it in the refrigerator in an airtight container for up to 5 days.
If you liked this easy AIP dinner, you should check out these!
If you tried this recipe and loved it, it would mean the world to me if you drop a rating and comment below. It helps people just like you find healthy recipes to support them on their wellness journey.
AIP Chicken Curry Recipe
Ingredients
AIP Chicken Curry
- 1 Purple shallot
- ½ Medium yellow onion
- ½ Cup Fresh cilantro stems included
- ½ Cup Bone broth
- ½ Cup Pumpkin puree
- ¾ Cup Full fat coconut milk
- ¼ Lbs Chicken breast
- 2 Teaspoons Turmeric powder
- 2 Teaspoons Garlic powder
- 1 ½ Teaspoon Ginger powder
- 1 Teaspoon Salt
- 1/2 Teaspoon White pepper
- ⅛ Teaspoon Cinnamon
Riced Cauliflower
- 3 Cups Riced cauliflower
- Salt and garlic powder to taste
Instructions
- Start by taking a large pot and placing it on the burner at medium high heat with a generous glug of olive oil.
- While the pot is heating, chop the onions into small pieces and then add them to the pot. Next, take the shallot and, removing the bad parts from the stems, chop the whole shallot and add it to the pot with the onion.
- Next, take the cilantro, stems and all, and measure out ½ cup of loosely packed cilantro. Take the cilantro and mince it into small pieces and add it to the pot. At this point your onions and shallots should have cooked for about 3 minutes.
- Once you have added the cilantro, start to add in the liquids. Measure out the bone broth, pumpkin puree, and coconut milk and add them to the pot. Mix so that it is well incorporated.
- Next take your chicken and add it into the pot as well. You do not need to chop it before you add it, but you can if you prefer.
- Once the chicken is in the pot, bring the pot to a boil, then let cook for 10-12 minutes.
- Now, add in the seasonings into the curry and stir occasionally so that the curry doesn't burn. While the chicken is cooking, break it into smaller pieces with your stirring spoon.
- While the curry is cooking, turn on a skillet and add about 3 cups of riced cauliflower to the skillet with a little bit of water. Cook the riced cauliflower for 7-8 minutes or until it is cooked through. Or you can follow the microwave instructions in the notes.
- The curry will thicken as you cook it and will be done when the chicken has cooked completely through. Serve immediately with the cauliflower rice, or store in the refrigerator in an airtight container for up to a week.
