AIP Coconut Chicken Curry

There's something about the fragrant smell of curry that is so comforting. When I started the AIP protocol, I realized that there were several dishes that I wouldn't be able to eat out at restaurants anymore.

Curry was one of them! Learning to cook these dishes and finding recipes that I could try became my go-to way to still enjoy them.

I am so excited for you to try my own version of a AIP / Paleo Coconut Chicken Curry recipe. It's become another firm favorite on my meal prep Sundays, so feel free to add it to yours! It's packed with flavor and nightshade-free, which makes it AIP compliant. PLUS by roasting the root vegetables before adding you ramp up the flavor a few notches too!

If you are anything like me, the thought of enjoying a delicious curry as fall and winter approach gives me a warm hearty feeling. I hope that this recipe inspires you to get your cook on.

If you are looking for a substitute for rice on the AIP diet, I like to pair this dish with my Simple Cauliflower Rice.

Is turmeric AIP compliant? 

Yes, turmeric is a powerful antioxidant and anti-inflammatory and is AIP compliant. Turmeric is an earthy root that's been used as both a spice for cooking and as medicine for centuries. It will also add instant flavor to this dish, which is a bonus!

Ingredients

Servings: 12

Prep time: 25 minutes

Cook time: 60 minutes

2 large sweet potato, peeled and cubed (about 8 cups)

4 parsnips, peeled and cubed (about 4 cups)

3 tbsp coconut oil, melted

3 tsp sea salt

1 tsp garlic powder

1 tsp onion powder

1 tsp turmeric powder

1 tsp ginger powder

1 tsp cinnamon powder

1 large white onion, finely chopped

2 celery stalks, edged trimmed, finely diced

2 large garlic cloves, peeled and minced

750g pasture-raised chicken breasts, cubed

2 cups broccoli florets, chopped

2 cans of organic coconut milk

1 cup bone broth or water

2 lemongrass stalks, ends removed, peeled and beaten a couple of times with the back of a knife to release flavor

Coriander to garnish (optional)

Method

1. Preheat the oven at 180C/350F.

2. Once you've chopped the sweet potatoes and parsnips, add them to a large bowl and add 1 tbsp of the coconut oil, 1 tbsp of the sea salt, garlic powder, onion powder, turmeric powder, ginger powder, and cinnamon powder and stir well to combine.

3. Transfer to a baking dish and cook for 25min - they won't be cooked through by the end, but this step adds flavor once you add it to the casserole midway through the cook.

4. Heat 1 tbsp coconut oil in a pot on medium heat, then add the onions and celery and cook for about 5minutes till they are translucent.

5. Add the garlic and cook for another 2 minutes till fragrant.

6. Add your chicken to the pot and cook for 7 minutes.

7. Add your broccoli and season with the remaining 2 tbsp of sea salt and stir to combine.

8. Add the coconut milk, bone broth, the roasted root vegetables, and the 2 lemongrass stalks to your pot. Bring to a boil, lower the heat down to a simmer, then cover and cook for 15 minutes.

9. Uncover and cook for another 5 minutes.

10. Serve garnished with coriander.

Meal prep tip: I usually freeze half of this batch and defrost it by the end of the week.