Coconut chicken curry, a quick and easy recipe that is ready in about 20 minutes. Boneless chicken breast simmered in a rich coconut sauce with AIP compliant spices make a delicious chicken curry for the whole family.
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. For that, you can use the adjustable servings function on the recipe card.
You can also check my coconut free version of this recipe by clicking here.
Ingredients
- Boneless, skinless chicken breast
- Raisins : make to choose additive free raisins
- Onion: I use yellow onion but you can also use white onion
- Oil of your choice. I often use coconut oil
- Coconut milk : choose coconut milk that contains only coconut and water without any additives
- Spices : 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, ground coriander seeds, ground cumin... 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.
How to make this
- Dice the onion.
- Heat 1 tsp coconut 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, coconut milk, 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 coconut chicken curry with cauliflower rice (regular rice if you’re not on one of these diets) or with sweet potatoes and/or spinach. Bon appétit !
Other chicken recipes you might want to try
Coconut chicken curry (AIP, paleo, whole30)
Course: Main dishesCuisine: IndianDifficulty: Easy1
serving20
minutesIngredients
1 boneless, skinless chicken breast
¼ cup (40 g) raisins
⅓ cup onion (about ½ medium onion)
1 tsp oil (coconut oil or other oil of your choice)
½ cup (125 ml) coconut milk
½ 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
Instructions
- Dice the onion. Heat 1 tsp coconut 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, coconut milk, 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 sweet potatoes and/or spinach.
Bon appétit !
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