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This Chicken Curry Recipe is actually Chicken-Apple Curry, and it’s a lovely anti-inflammatory comfort food dinner with all the pizzazz of a great curry, but without all the inflammatory ingredients that usually go into them!
This recipe fits a variety of diets, so your ingredients can fit your needs: Gluten-free, Paleo, AIP, VAD and Whole30.
You may choose to make this recipe dairy-free, or with cream for those who can’t have coconut but tolerate just the gentlest dairy.
Ingredients in Paleo Chicken Apple Curry
- chicken — boneless skinless thighs, or breasts
- avocado oil, or olive oil
- onion or one white carrot, for VAD, or if you avoid onions (Low FODMAP, low sulfur veggies)
- zucchini, peeled
- apple
- garlic– omit for VAD
- fresh ginger root
- spices: dried ginger powder, cloves, cardamom (omit cardamom for AIP)
- sea salt
- nut butter, (I use this truly fabulous Organic Pecan Butter) –> or tiger nut butter for AIP
- fresh lemon juice, or lime juice
- coconut milk, for Paleo/AIP and dairy-free — or heavy cream for VAD, or if preferred
And, fresh cilantro for garnish, (fine to omit for VAD).
How to make Chicken Curry Recipe
- In a large pan, heat the oil over medium heat. Add the onion or white carrot. Sauté until golden and caramelized in parts, about 10 minutes. Lower heat after 5 minutes to medium-low, as needed.
- Add zucchini, apples, optional garlic and spices (not the fresh ginger yet) and stir for about 5 minutes.
- Add the chicken and remaining sea salt. Stir in the nut or tiger nut butter. Stir and cook for about 7 minutes over medium-low heat.
- Add coconut milk or cream and lemon juice, stirring them in. Once heated through again, cook about 5 more minutes, until cooked through. (Test a larger piece of chicken to avoid over-cooking.)
Serve next to Herb-Roasted Cauliflower, cauli rice or steamed rice for non-grain-free, and garnish with fresh cilantro.
Paleo AIP Chicken Curry Recipe (Whole30, VAD, Gluten-free)
Equipment
- large deep sauté pan or similar
Ingredients
- 2 Tablespoons avocado oil or olive oil
- 1 onion chopped, or one large white carrot, peeled and chopped small for VAD, or if you avoid onions (Low FODMAP, low sulfur veggies)
- 1 zucchini peeled and chopped
- 1 apple peeled and chopped small (not diced)
- 1 clove garlic minced or crushed (omit for VAD)
- 2 teaspoons dried ginger powder
- ¼ teaspoon cloves
- ⅛ teaspoon cardamom omit for AIP
- 2 to 3 lbs boneless skinless chicken thighs or breast, cut into 1" cubes, amount depends on how many you are feeding
- 2 to 3 teaspoons + ¼ teaspoon, separated sea salt , use 1 teaspoon per pound of chicken (so 2 teaspoons for 2 lbs chicken, or 3 teaspoons for 3 lbs chicken)
- 2 Tablespoons nut butter (I use this wonderful pecan butter) or tiger nut butter for AIP
- ½ cup coconut milk for Paleo/AIP and dairy-free, or heavy cream for VAD
- 2 teaspoons lemon juice or lime juice, fresh
- 2 to 3 Tablespoons fresh ginger root grated or minced very finely, amount depends on how much you enjoy spicy and/or fresh ginger: I use the full amount for our family, but serve some of the finished dish for my 5 year old before adding all of the ginger.
- fresh cilantro for garnish fine to omit for VAD
Instructions
- In a large pan, heat the oil over medium heat. Add the onion or white carrot and ¼ teaspoon sea salt. Cook until golden and caramelized in parts, about 10 minutes. Lower heat after 5 minutes to medium-low, as needed.
- Add zucchini, apples, optional garlic and spices (not the fresh ginger yet) and stir for about 5 minutes.
- Add the chicken and remaining sea salt.
- Stir in the nut or tiger nut butter. Stir and cook for about 7 minutes over medium-low heat.
- Add coconut milk or cream and lemon juice, stirring them in. Once heated through again, cook about 5 more minutes, until cooked through. Add fresh ginger, and stir it in. (Test a larger piece of chicken to avoid over-cooking.) Serve next to Herb-Roasted Cauliflower, cauli rice or steamed rice for non-grain-free, and garnish with fresh cilantro. (Note: This is not a super saucy curry, so I suggest serving the chicken next to your side dish, not on top of it.)
juli Roffers says
Hi I have sent 2 previous messages asking if you might have a recommendation for a cherry flavoring to drop into carbonated water ? as many of the brand flavored carbonated waters are toxic.
Thank you
Megan says
Hi Juli, I haven’t seen your messages, so I’m sorry for the frustration of waiting and not hearing back. I would not recommend any cherry flavoring, just real food. Perhaps you can switch your tastes to enjoying fresh lemon or lime juice squeezed in, or a little apple cider vinegar. 🙂 I’m glad you avoid the commercially made ones.
juli says
Thank you!
Megan says
You’re welcome!