Coconut free chicken curry in a skillet

Coconut free chicken curry (AIP, paleo)

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I have to admit that I am quite proud of this AIP coconut free chicken curry. A few days ago, I asked some coconut free AIPers what they missed the most since starting their AIP diet. A few of them told me they really missed Indian curry as on the AIP diet many spices are forbidden and so are tomatoes. Moreover, many people are either intolerant to coconut or don’t like it.

As you might have seen already with my recently published coconut chicken curry, I make a curry with AIP compliant spices. But I still had one challenge to go through: how to replace both the tomatoes and coconut milk that are usually used in an Indian curry? Funny thing, I came up with this idea as I was eating my coconut chicken curry served with steamed cooked sweet potatoes. Thankfully, I had some leftover cooked sweet potatoes so it was very easy to try my idea out the next day.

As I often do, the recipe here is a one serving recipe as it is very easy to multiply to get the number of servings that is convenient for you.

Please note that this recipe has been created for people on an AIP diet which doesn’t allow all spices. Although I am not an AIPer myself I love this recipe the way it is. But if you are not on an AIP diet and want to spice it up a little bit more, feel free to add a pinch of Cayenne or black pepper.

Again, if you are not an AIPer, you can also use a store bought spice mix like strong Madras curry (that is what I used to do before I changed my diet). But you have to know that spice mixes might contain casein (milk protein) or other things. Yes you have read correctly: casein in a spice mix! Luckily, it should be written on the package but you have to think about checking the package for this kind of ingredients. Since I have discovered this, I prefer to make my own mixes.

Coconut free chicken curry (AIP, paleo)

4 from 6 votes
Recipe by – Course: Main dishesCuisine: IndianDifficulty: Easy


Prep time




  • 1 boneless, skinless chicken breast

  • 1/4 cup (40 g) raisins

  • 1/3 cup onion (about 1/2 medium onion)

  • 1 tsp oil of your choice

  • 1/2 cup (125 ml) bone broth (or water if you don’t have any bone broth)

  • 1/2 cup (95 g) steamed cooked sweet potato

  • 1/2 tsp ground turmeric

  • Pinch of ground cinnamon

  • Pinch of ground ginger

  • Pinch of ground cloves

  • Pinch of salt

  • Optional: 1Tbsp chopped coriander/cilantro or parsley


  • In a blender combine the sweet potato and bone broth (or water). Blend until well combined.
  • Dice the onion. Heat 1 tsp oil in a medium sized skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions are beginning to get golden.
  • In the meantime, cut the chicken breast into cubes and add it to the skillet. Cook, stirring often, for about 2-3 minutes. Then add the raisins, sweet potato sauce, turmeric, cinnamon, ginger,cloves and salt. Let it cook for about 5 more minutes, stirring regularly. Right before serving, add the cilantro or parsley. And voilà! If you are on an AIP, paleo or whole30 diet you can serve this with cauliflower rice (regular rice if you’re not on one of these diets) or with spinach.
    Bon appétit !

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  1. This sounds lovely, BUT in the method it includes coconut milk!

    • So deeply sorry, it is a copy and paste mistake from my own other recipe « coconut chicken curry ». ????I did this to make the writing quicker as it was already pretty late at night. ????I just changed it. Of course there is no coconut milk to add, as it is the whole point of this recipe. Thank you for telling me about this mistake! Hope you will enjoy this recipe. Have a good day!

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