AIP Friendly Coconut Curry Skillet Chicken
Curry cravings are real, and this one-skillet dinner delivers all the warmth and depth you want without a single ingredient that would derail your healing protocol. Bone-in, skin-on chicken thighs get seared in coconut oil until the skin turns deep golden and crackling, then they finish low and slow in a silky sauce built from full-fat coconut milk, bone broth, and AIP-compliant coconut aminos. Turmeric and Ceylon cinnamon do the heavy lifting on flavor, giving the sauce that rich, golden color and gently spiced aroma that makes the whole kitchen smell incredible. Carrots and zucchini simmer right alongside the chicken, soaking up the sauce until they're perfectly tender — no separate side dish required. The apple cider vinegar adds just enough brightness to balance the richness of the coconut milk, and a squeeze of lime at the table takes it over the top. Nightshade-free curry sauces can feel like a compromise, but this one genuinely doesn't — the sauce thickens beautifully on its own and coats every bite. It serves four straight from the skillet, which means less cleanup and more time actually enjoying dinner.
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Learn more →Ingredients
4 servings
- 2 lb bone-in, skin-on chicken thighs (about 4–5 thighs)
- 1 tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup bone broth
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 medium zucchini, cut into ½-inch half-moons
- 2 medium carrots, peeled and sliced on the diagonal, ¼-inch thick
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the chicken thighs completely dry with paper towels and season all over with 3/4 tsp of the salt.
- 2
Heat the coconut oil in a 12-inch cast-iron skillet over medium-high heat until shimmering and just beginning to smoke. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.
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