Creamy Turmeric Chicken – Paleo/AIP

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.

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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

serves 6

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  • 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.

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Serve over cauliflower rice, spooning the sauce over the chicken.

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Shared at Paleo AIP Recipe Roundtable #35

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