Thank you to Sprouts for sponsoring this post! All opinions are my own.

This turmeric chicken curry is flavorful, filling, and packed with anti-inflammatory ingredients! It’s paleo, whole30, and AIP compliant.

Paleo Turmeric Chicken Curry

If you’re looking for a nourishing and warming dinner option, look no further than curry! It’s made with flavorful herbs and spices, dairy-free coconut milk, and can be fairly simple to make.

However, traditional curry can sometimes sneak in sugar, dairy, and almost always has nightshade spices. Though there’s nothing inherently wrong with nightshade spices for most people (read about why it may be an issue for some here),  it’s still nice to mix it up with a different option. That’s why I made this turmeric chicken curry that’s nightshade free along with being paleo, whole30 and AIP!

turmeric curry

I had planned to share this curry with a family member who was sick, but when I went to go get it on my way out the door to their house I discovered that my husband ate the rest of it! If my spice and dairy loving husband loved this curry, I knew it was a winner!

Every ingredient in this turmeric chicken curry was purchased at Sprouts, which is a store that I really love shopping at! I remember having a Sprouts first open near my parent’s house when I was still in high school, and it’s been a huge staple in my life ever since. Sprouts carries a myriad of organic produce, paleo & AIP approved pantry staples and more that really make eating healthy simple to help you start fresh in the New Year, and beyond! Here are just three of my favorite ingredients that I used in this recipe…

My Three Favorite Paleo Ingredients from Sprouts used in this recipe…

Turmeric Powder

I never let myself run out of turmeric! Turmeric is a powerhouse anti-inflammatory spice that’s nightshade free and has such an amazing color and flavor. I use it in soups, drinks, and more, and have found it to be one of my favorite staples while following a healing diet.

Coconut oil

Another great paleo staple, and one that I can’t be without! Coconut oil is amazing for higher heat cooking, baking and it’s perfect for recipes like curry.

Cece’s Cauliflower Rice

Don’t like the extra step of making your own cauliflower rice? I love buying pre-riced cauliflower rice like Cece’s when I want a shortcut!

turmeric curry

The rest of the ingredients in the curry…

Chicken breast

Boneless and skinless chicken breast is best for curry.

Onion & garlic


Coconut aminos

This is a soy sauce substitute that you can easily find at Sprouts!

Fresh ginger

Ginger is another anti-inflammatory spice that adds some more heat to the dish.

Coconut milk & cream

Traditional curry has coconut milk and yogurt, so coconut cream is the dairy free alternative to yogurt in this recipe.

Cilantro & Lime

Fresh cilantro and lime give a hint of freshness.

turmeric chicken curry

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Turmeric Chicken Curry (Paleo, Whole30, AIP)

  • Author: Michelle
  • Total Time: 30 minutes
  • Yield: 4 1x



For the cauliflower rice

  • 2 tbsp Sprouts Virgin Coconut Oil
  • 16 oz. (about 3 ¾ cups) Cece’s Veggie Co. Riced Cauliflower
  • ½ tsp sea salt

For the chicken curry

  • 2 tbsp Sprouts Virgin Coconut Oil
  • 1 white onion, diced
  • 1-inch ginger, grated
  • 2 cloves garlic, chopped
  • 1 lb. chicken breast, cubed
  • ½ cup coconut milk
  • ½ cup coconut cream
  • 2 tbsp coconut aminos
  • Juice of half a lime (reserve the other half to serve)
  • 1 tsp sea salt
  • ½ tsp Sprouts organic turmeric powder
  • ¼ tsp black pepper (omit for AIP)
  • 2 tbsp fresh cilantro, chopped


For the cauliflower rice

  1. Using a large deep pan, melt the coconut oil on medium heat. Add the cauliflower rice and lightly salt. Sauté for about 6-8 minutes or until tender. Set aside to serve with chicken curry.

For the chicken curry

  1. Using a large pan, melt the coconut oil on medium heat. Add the diced onion, ginger, and garlic and sauté for 3-4 minutes or until the onion is translucent. Remove from the pan and set aside, reserving the coconut oil in the pan.
  2. Add the chicken to the pan and lightly salt. Sauté until the internal temperature reads 165 F.
  3. Add the onion back to the pan along with the coconut milk, coconut cream, coconut aminos, lime juice, and seasonings to the pan (reserving the fresh cilantro) and stir. Simmer and stir for about 5 minutes to allow the flavors to combine and the sauce the thicken.
  4. Season further to taste and top with fresh cilantro and lime wedges. Serve with cauliflower rice and enjoy!
  • Prep Time: 5
  • Cook Time: 25
  • Category: One pot meals
  • Method: Stove top
  • Cuisine: Indian


  • Serving Size: 1 serving
  • Calories: 511
  • Fat: 38.3g
  • Carbohydrates: 15.8g
  • Fiber: 3.9g
  • Protein: 29.9g

turmeric chicken curry