Turmeric Chicken Curry (Paleo, Whole30, AIP)
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.
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!
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!
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 (Paleo, Whole30, AIP)
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Ingredients
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
Instructions
For the cauliflower rice
- 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
- 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.
- Add the chicken to the pan and lightly salt. Sauté until the internal temperature reads 165 F.
- 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.
- Season further to taste and top with fresh cilantro and lime wedges. Serve with cauliflower rice and enjoy!
this was delicious. can it be frozen ? I made too much to eat by myself before it goes bad.
I’ve never written a review for a recipe but i had to take a second to say I have made this recipe 4 times in the last two weeks and it is the only thing i care to eat right now. I will probably make this at least once a week for the rest of my life. Everyone go make this you will not regret it.
Thank you so much!!
My kiddo picked this recipe for dinner, most likely because of the beautiful yellow pics. I’m not a big curry fan and didn’t have high hopes, but this is awesome! And so easy! I used 1 cup of full fat coconut milk because I didn’t have coconut cream. Was maybe a tad salty for us, but that is easily adjusted. Will definitely make again! Thank you!
Made this tonight. Should have taken a photo but was too busy chowing down. Really delicious and relatively easy. Will be going on my rotation.
Do you have other Indian dishes that you’ve made over to be allergen-friendly? I’m going to go looking among your database. There’s sure to be something delicious there!
First ever AIP meal ever as I’ve just started prepping for this diet and OMG this was delicious and I have no doubt this will become a staple. It has given me confidence that I can still enjoy yummy food. Thank you for sharing these amazing meals
So glad! Thank you so much!!
This was incredible!! I swapped the coconut cream with unsweetened coconut yogurt and it was just so creamy and flavorful. I will make this regularly!!
Ahh, so glad!!
Fantastic recipe! I wouldn’t add a single thing to make it better. Thank you!!
Thank you so much!!
Delicious!! I am so glad I found this recipe. It can be hard eating AIP when you feel like your food can’t also be good tasting. This was amazingly flavorful. I made my own homemade cauliflower rice and everything went so well together. I also ate some sugar snap peas with it. Plenty of lime and cilantro really enhanced the flavor profile. Thank you for this recipe.
So glad you enjoyed the recipe!!
This looks really good! I look forward to trying it. Question…. Would you mind sharing the brand of coconut milk you use? I have tried a couple in the past. One was good, but didn’t write down the name – ugh, and the next one I bought tasted so bad I had to throw it out!
I think half the battle of any diet is finding quality ingredients that taste good. Just because it says “gluten free” or whatever, doesn’t mean it will be tasty. :o)
Thank you!
I like Native Forest Simple Organic Coconut Milk! You can find it here: https://amzn.to/3xIA4yK
I’m trying some new cooking ideas that hopefully will be more healthy for my husband following his heart attack. Paleo, anti-inflammatory recipes, dairy-free, low salt, etc all appear to be good choices. I got to these recipes by searching for authentic Hungarian Goulash which he loves. Do you have a recipe for Chicken Jalfrezi?
I don’t have one now, but do have a recipe for Chicken Paprikash to try!
That sauce is SO good! Loved this dish, the flavors are out of this world. My husband doesn’t eat meat, so I plan on making him a tofu version next time. Thanks for another great recipe.
So glad you enjoyed!!
Love this! Better than take out! Sauce is rich and complex
yay, so glad you loved it!
This was so easy and delicious! Thank you!
thank you!!
Seriously SO good!!!! The lime and cilantro really make this dish. It might be one of the only AIP recipes I could serve my family without grumbling and weird faces. Thank you!
Aww, so glad!!
This is surprisingly good. I used a whole chicken. May just use thighs next time. I forgot to buy coconut cream, but it didn’t seem to suffer
So glad you enjoyed it!!