This delicious recipe consists of chicken breasts cooked in a creamy sauce that is made from a mixture of coconut milk, onion and some AIP-friendly spices.
The creamy sauce prevents the boneless, skinless chicken from drying out in the oven.
I bought some fresh turmeric roots from the farmers market, and decided to use some in this dish.
Turmeric is the spice that gives curry it’s yellow colour, and it has been used in India as both a spice and a medicinal herb for thousands of years.
Turmeric contains curcumin, which is a powerful anti-inflammatory and it is also an antioxidant, meaning that it is something worth considering including in your diet.
The blend of spices that I used in this recipe give the sauce a comforting warmth, but it is not a spicy sauce.
This recipe is 100% AIP, and suitable for the elimination phase.
I served this over cauliflower kale rice.
Creamy Turmeric Chicken
- 2 cups coconut milk
- 1 onion – chopped
- 4 cloves of garlic – crushed
- 4 tbsp grated root ginger
- 15g (½ oz) fresh turmeric root – peeled and chopped. Use 1 tsp dried turmeric if this is not available
- sea salt to taste
- 6 skinless, boneless chicken breasts
Preheat the oven to 190°/375°F.
Place the onion, garlic, ginger and turmeric in a blender and blend until smooth.
Season well with salt.
Arrange the chicken in a single layer in an ovenproof baking dish.
Pour the coconut milk mixture over the chicken.
Bake in the preheated oven for 30 minutes until the chicken is cooked through.
Serve over cauliflower rice, spooning the sauce over the chicken.
Shared at Paleo AIP Recipe Roundtable #35