Don’t you love a one-pot meal that’s anti-inflammatory and ready in less than an hour?
Onions. Dried bay leaves. Cloves. Cinnamon stick. Turmeric powder. Garlic paste. Ginger paste. These are the superstars of this AIP Indian curry.
Never attempted making an AIP curry before? Don’t be discouraged to try. You can’t go wrong with this one-pot dry turmeric chicken curry. Just follow the instructions and you’ll have a meal with an epic blend of aromatic flavors.
So, next time you crave for an Indian spice themed chicken curry which is AIP-compliant, you know what to cook.
Substitution: Don’t really fancy white cucumber? Team up your curry with some fresh slices of English cucumber instead.
Serving suggestions:
1. This one-pot dry turmeric chicken curry is a dry dish with very little sauce. So, if you want more sauce, simply:
- Use 3-4 times the amount of onions, and/or
- Slice your sweet potatoes into thinner slices so that you obtain a puree when they cook.
2. Remove all the dried bay leaves before serving.
3. Want your white cucumber salad to be extra crispy? Follow the steps below:
- Wash and peel your cucumber.
- Cut it in half horizontally.
- Then, cut each half in half vertically.
- Remove the seeds.
- Sprinkle some unrefined sea salt over each piece of cucumber.
- Let them rest for about an hour.
- Throw away all the water obtained from the cucumber.
- Slice your cucumber with a mandolin.
- Mix it with a thinly sliced red onion, some salt, apple cider vinegar, and chopped cilantro/coriander.
Looking for wet curries? Why not try these Thai curry meatballs or this creamy butternut squash red curry? And if you loved this one-pot dry turmeric chicken curry, let us know in the comments below.
This recipe was created by Sooraya (from The Strategic RD) for A Squirrel in the Kitchen.
One-Pot Dry Turmeric Chicken (Paleo-AIP)
Ingredients
For the turmeric chicken:
- 3 tablespoons olive oil
- 3 medium red onions (½ pound), diced
- 2 bay leaves
- 8 dried cloves
- 1 cinnamon stick
- 1½ pounds chicken thighs and/or drumsticks
- ¼ teaspoon sea salt
- ½ teaspoon turmeric powder
- 1½ teaspoons garlic paste
- 1½ teaspoons ginger paste
- 2 medium sweet potatoes (¾ pound each), cut into ¼-inch thick slices
- Fresh cilantro, for garnish
For the cucumber salad:
- 1 cucumber (1 pound), seeded and sliced
- 1 medium red onion, thinly sliced
- 1 teaspoon apple cider vinegar
- Pinch sea salt
Instructions
To make the turmeric chicken:
- Add extra virgin olive oil, sliced onions, bay leaves, cloves, and cinnamon stick to your pot. Let thembrown for about 6 minutes over medium heat. Stir often to prevent them from burning.
- Throw in the chicken and let it brown for 7 minutes on each side.
- Add salt, turmeric, garlic paste, and ginger paste to the chicken. Mix to evenly combine.
- Throw in the sliced sweet potatoes, making sure that they’re in contact with the bottom of the pot(else they’ll remain raw.)
- Close the pot and cook on low heat for 20 minutes.
- Garnish with fresh chopped cilantro right before serving. Sere hot with some cucumber salad.
To make the cucumber salad:
- While the chicken is cooking, peel your cucumber, remove its seeds and slice it using a mandolin.
- Cut one onion in half and then slice it as thinly as you can, using a mandolin or a knife.
- Mix the sliced cucumber and onion with some salt and apple cider vinegar right before serving.
Notes
- Wash and peel your cucumber.
- Cut it in half horizontally.
- Then, cut each half in half vertically.
- Remove the seeds.
- Sprinkle some unrefined sea salt over each piece of cucumber.
- Let them rest for about an hour.
- Throw away all the water obtained from the cucumber.
- Slice your cucumber with an mandolin.
- Mix it with a thinly sliced red onion, some salt, apple cider vinegar and chopped fresh cilantro.
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