AIP Friendly Cauliflower and Chicken Curry
Curry cravings are real, and this one delivers all the warmth and depth you want without any of the ingredients that make traditional versions off-limits during an elimination phase. Juicy chicken thighs simmer low and slow in a rich, golden sauce built from full-fat coconut milk, bone broth, and a bloom of turmeric, Ceylon cinnamon, fresh ginger, and ground ginger — every single one of them compliant and purposeful. The cauliflower and carrots soak up that fragrant sauce as they cook, turning tender and satisfying in a way that makes this feel like serious comfort food rather than a restricted diet meal. A splash of apple cider vinegar at the end brightens the whole pot and keeps the flavors from feeling flat or one-dimensional. One of the trickiest parts of following this protocol is finding dishes that feel genuinely indulgent, and this one clears that bar easily — it's the kind of recipe that makes four servings feel like not quite enough. Finish each bowl with fresh cilantro and a squeeze of lime if you have them on hand, and dinner is done.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 1 tsp salt, plus more to taste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken bone broth
- 1 tbsp apple cider vinegar
- 1 medium head cauliflower, cut into bite-sized florets (about 4 cups)
- 2 medium carrots, peeled and sliced into ¼-inch rounds
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat the coconut oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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