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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
minutes
Cook Time
20
minutes
minutes
Total Time
33
minutes
minutes
Servings
6
servings
Calories
344
kcal
Author
Audrey from Mama Knows Gluten Free
Ingredients
▢
2
chicken breasts
▢
1
can of unsweetened coconut milk
▢
2
tablespoons
honey
▢
1
teaspoon
ground cinnamon
▢
1
teaspoon
ground turmeric
▢
½
teaspoon
ground ginger
▢
½
cup
of raisins or chopped dates
▢
2
hard-boiled eggs
▢
fresh chopped cilantro
(rinsed)
▢
1
tablespoon
coconut oil or olive oil
▢
salt to taste
Instructions
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!
Notes
Mama says "Check all labels!"
Nutrition
Serving:
1
g
|
Calories:
344
kcal
|
Carbohydrates:
19
g
|
Protein:
19
g
|
Fat:
22
g
|
Saturated Fat:
17
g
|
Cholesterol:
110
mg
|
Sodium:
121
mg
|
Potassium:
583
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
110
IU
|
Vitamin C:
3.4
mg
|
Calcium:
29
mg
|
Iron:
2.1
mg
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