AIP Friendly Pumpkin and Chicken Coconut Curry
Warm, deeply fragrant, and satisfying in the way only a long-simmered pot of something golden can be, this coconut curry is the kind of meal that makes the whole kitchen smell incredible. Tender chunks of pumpkin soak up a rich broth built from full-fat coconut milk, chicken bone broth, turmeric, Ceylon cinnamon, and fresh ginger — every ingredient pulling its weight. The chicken thighs get a proper sear first, which builds a layer of savory depth before everything comes together in one pot. Coconut aminos stand in for soy-based sauces and a splash of apple cider vinegar brightens the whole thing without relying on any nightshade-based ingredients, making this genuinely compatible with the autoimmune protocol without feeling like a compromise. It simmers low and slow until the pumpkin is fork-tender and the chicken is cooked through, so the flavors have real time to develop. Serve it straight from the pot into bowls with fresh cilantro and scallions on top, and you've got a complete, nourishing dinner for four that feels anything but restrictive.
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Learn more →Ingredients
4 servings
For the curry
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1 tsp fine sea salt, divided
- 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 ceylon cinnamon
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken bone broth
- 3 cups pumpkin, peeled and cut into 1-inch cubes (about 1 lb)
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
For serving
- ¼ cup fresh cilantro leaves, roughly chopped (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Pat the chicken pieces dry and season with 1/2 tsp of the salt. Heat the coconut oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. 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 — it will not be cooked through at this stage.
- 2
Reduce the heat to medium. Add the onion and the remaining 1/2 tsp salt to the same pot and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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