I created this slow cooker chicken curry AIP recipe for my best mate Shan. For those of you who don’t know (me a few weeks ago!) AIP stands for Autoimmune protocol and it is a diet which eliminates inflammatory and allergenic food to heal gut dysfunction.
It is closely linked to the paleo diet and is can be used to support immune function for people suffering autoimmune disease. Not being on the diet myself I had to read up about what you can and can’t eat and try to think of something to cook for my friend for dinner that would actually taste good! The diet is basically no grains, no nuts, seeds, legumes and also no nightshade vegetables. I immediately thought of something with chicken and slow cooked to allow the flavour to develop but anything tomato based was out as it is a nightshade vegetable. So I thought about a coconut based chicken curry.
I couldn’t use chilli or store-bought pastes so I came up with a quick paste with onion, ginger, garlic and coriander along with some mild spices to get the flavour happening. The good news is for people not on the diet this slow cooker chicken curry AIP recipe happens to be super tasty and you can also feel pretty great about eating it health-wise. Slow cooking the curry makes the chicken pieces so tender and they just fall apart as you pick them up. You also end up with a lovely thick coconut sauce and soft chunks of sweet potato. Fish sauce and lime add great flavour at then end of the slow cooking process. You will need to make sure your fish sauce is free of nasties otherwise it is not AIP friendly. Apparently the Red Panda brand of fish sauce is a good one. If you choose not to add fish sauce you may like to add a little extra salt to the curry at the end.
I recommend serving this slow cooker chicken curry AIP recipe with some steamed broccoli and perhaps some other green vegetables. If you are not on the AIP diet you can serve this curry with rice and pappadums.
If you have a big slow cooker you can always make a double batch and save some for later – this slow cooker chicken curry AIP recipe freezes very well.
SLOW COOKER AIP COCONUT CHICKEN CURRY
- 1 large brown onion peeled
- 3 cloves garlic
- 4 cm piece of fresh ginger peeled
- 10 freshcoriander stalks plus roots
- 1 Tbsp coconut oil or oil of your choice
- 1 tsp turmeric
- 1 1/2 tsp salt
- 6 chicken thighs
- 1/3 cup water
- 1 pieces large sweet potato peeled and cut into large
- 1 can coconut milk
- 2 Tbsps fish sauce AIP friendly
- juice of 1 lime
- Coriander to serve
- Steamed broccoli to serve
- Place onion, garlic, ginger and coriander in a food processor and blitz until finely chopped and a paste had formed (TM speed 6/ 10 seconds).
- Heat oil in a large frying pan over medium heat. Fry paste for 2 minutes before adding turmeric and salt and frying for a further 2 minutes or until fragrant.
- Add chicken thighs to pan and brown on each side for approximately 2 minutes, coating well in the paste.
- Transfer chicken and paste to a slow cooker. Use 1/3 cup water to deglaze the frying pan (making sure you get all the tasty bits of paste) and pour the water into the slow cooker,
- Add sweet potato and coconut milk.
- Cook on the high setting for approximately 4 hours. Curry is ready when the sauce has thickened and the chicken pieces are falling apart.
- Add fish sauce and lime juice.
- Serve with coriander and steamed broccoli.