AIP Chicken Curry Recipe
This AIP Chicken Curry can be whipped up in 20 minutes and carries a powerful flavor punch. This recipe is Whole 30, AIP, and Paleo With the combination of turmeric, ginger, garlic, and bone broth This 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.
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.
Notes
Type of Coconut Milk to Use
In this AIP diet dinner canned coconut milk works best since boxed coconut milk tends to be more watery. 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.
Microwave Rice Cauliflower Instructions
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.