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

dish of Paleo Chicken Curry in white dish

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!

Course DInner, Main Dish

Cuisine American, Curry, Indian

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

Prep Time 10

Cook Time 25

Total Time 35

Servings 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
1/4 teaspoon cloves
1/8 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 + 1/4 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
1/2 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 1/4 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