Chicken Curry Recipe (Paleo, Gluten-free, AIP, VAD)

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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

1. 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.
2. Add zucchini, apples, optional garlic and spices (not the fresh ginger yet) and stir for about 5 minutes.
3. 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.
4. 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.

Print Recipe

5 from 12 votes

Paleo AIP Chicken Curry Recipe (Whole30, VAD, Gluten-free)

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!

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: DInner, Main Dish

Cuisine: American, Curry, Indian

Keyword: aip, anti-inflammatory, chicken, curry, gluten-free, nightshade-free, paleo, whole30

Servings: 6 servings

Calories: 322kcal

Author: Megan

Cost: $16

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.)
  

Nutrition

Calories: 322kcal | Carbohydrates: 9g | Protein: 31g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 225mg | Potassium: 604mg | Fiber: 2g | Sugar: 5g | Vitamin A: 119IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg

You can Pin Paleo Chicken Curry Recipe here:

More Gluten-free, Paleo curry recipes you’ll enjoy

• Low FODMAP Beef Curry
• Paleo AIP Coconut Ground Beef Curry with Turmeric
• Creamy Coconut Meatball Korma Curry