AIP Friendly Coconut Ginger Chicken Curry
Curry cravings are real, and this version delivers all the warmth and depth you want without any of the ingredients that make traditional curry a no-go on an elimination-style healing protocol. Boneless chicken thighs get a proper sear first, building that golden, savory base that makes the whole dish taste like it simmered all day. Turmeric, Ceylon cinnamon, fresh ginger, and ground ginger layer together in place of nightshade-based spice blends, so the flavor is genuinely complex and satisfying rather than a pale substitute. Full-fat coconut milk and bone broth create a silky, rich sauce that clings to every piece of chicken and vegetable, while coconut aminos and a splash of apple cider vinegar add just enough depth and brightness to round everything out. Carrots and zucchini go in at different stages so nothing turns to mush — you get tender vegetables with real texture in every bowl. It serves four, making it a solid weeknight dinner or a batch-cook staple you can reheat throughout the week. Finish with fresh cilantro and a squeeze of lime if you have them on hand, because that little hit of freshness takes the whole bowl to another level.
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Learn more →Ingredients
4 servings
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1.5 tsp ground turmeric
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 1 medium zucchini, cut into ½-inch half-moons
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup bone broth
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- ¼ cup fresh cilantro leaves, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season with 1/2 tsp of the salt. Heat the coconut oil in a large deep skillet or Dutch oven over medium-high heat until shimmering.
- 2
Add the chicken in a single layer and sear undisturbed for 3–4 minutes, until the undersides are golden and release easily from the pan. Flip and sear the second side for 2 minutes, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.
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