Packed with warmth and depth of flavor without a single nightshade in sight, this chicken curry is the thing of dreams on the AIP diet.
- 1 Tablespoon olive oil
- 1 large red onion – chopped
- 2 carrots – chopped
- 1/3 of a daikon (or 1/2 cup radishes) – chopped
- 1.5 teaspoon pink himalayan salt
- 1/2 teaspoon ground cinnamon
- 1 Tablespoon garlic flakes
- 2 inch piece of ginger – peeled and chopped finely (or grated)
- 1 Tablespoon dried ginger powder
- 1 teaspoon turmeric powder
- 1 can of coconut milk
- 6 cups of chopped veggies – broccoli, asparagus, butternut, cauliflower – bite sized pieces
- 1 pound chicken – poached/ roasted
- 1/4 cup chopped parsley
- Juice of 1 lime
- Various toppings – see below
- heat olive oil in a large soup pot over medium heat
- add chopped onion and saute for 3-4 minutes
- add carrot & daikon (or radishes) and continue cooking for a few minutes
- add salt, cinnamon, garlic ginger (fresh & dried) and turmeric and allow to cook until you smell the spices (2 minutes)
- add enough water to cover the veggies and simmer until the carrots and daikon are soft (15 minutes)
- if you don’t have cooked chicken – use this time to poach a few chicken breasts – then cut them into bite sized pieces or shred. This recipe is a great way to use a chicken you roasted earlier in the week..or even a clean rotisserie chicken.
- once veggies are soft, add coconut milk and use an immersion blender to blend until smooth. Make sure you get all the little ginger pieces (no one wants to bite down on one of those)
- add 6 cups of vegetables (broccoli & asparagus is my favorite combo… also good with pumpkin, butternut & carrots…. and have used butternut, asparagus and cauliflower)…. great way to clean out the produce drawer and allow veggies to cook until tender (depends on the veggie – but probably 10-15 minutes.
- add cooked chicken about 5 minutes before veggies are ready
- after cooking is finished, stir in chopped parsley and the juice of a lime.
- AIP Topping Options: toasted coconut, raisins, pomegranate seeds, fresh mint, fresh parsley, fresh cilantro, pineapple, banana, mango, lime wedges, spring onions & chopped red onions.