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5 from 2 votes

Gluten Free Turmeric Coconut Chicken Curry {Paleo, AIP}

Gluten-Free Turmeric Coconut Chicken Curry. An aromatic curry sauce is made with unsweetened coconut milk, turmeric, cinnamon, ginger, honey, and raisins. It is a perfect recipe for those following the Autoimmune Protocol (AIP)  or Paleo diets.
Course Main Course
Cuisine Indian
Keyword AIP Chicken Curry, gluten-free chicken curry
Prep Time 13 minutes
Cook Time 20 minutes
Total Time 33 minutes
Servings 6 servings
Calories 344kcal
Author Audrey from Mama Knows Gluten Free


  • 2 chicken breasts
  • 1 can of unsweetened coconut milk
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 cup of raisins or chopped dates
  • 2 hard-boiled eggs
  • fresh chopped cilantro rinsed
  • 1 tablespoon coconut oil or olive oil
  • salt to taste


  • Boil the two eggs for 13 minutes. Cool in a bowl of ice water in the refrigerator.
  • Cut chicken breasts into bite-sized pieces.
  • Salt chicken to taste.
  • Add 1 tbsp of coconut oil or olive oil in a large pan.
  • Over medium/high heat, saute chicken pieces until they are golden brown.
  • Add the can of coconut milk to the pan and stir.
  • Add the honey to the coconut milk mixture and stir.
  • Add the spices and raisins to the coconut mixture and stir to combine ingredients.
  • Bring to a boil. Then lower to a simmer. Stir occasionally until coconut milk sauce thickens.
  • Peel and chop hard boiled eggs.
  • Serve chicken over cauliflower rice and garnish with the chopped hard-boiled egg and fresh chopped cilantro.
  • Enjoy!


Mama says "Check all labels!"


Serving: 1g | Calories: 344kcal | Carbohydrates: 19g | Protein: 19g | Fat: 22g | Saturated Fat: 17g | Cholesterol: 110mg | Sodium: 121mg | Potassium: 583mg | Fiber: 2g | Sugar: 8g | Vitamin A: 110IU | Vitamin C: 3.4mg | Calcium: 29mg | Iron: 2.1mg
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