• 1/2 head of cauliflower (300 g), food processed into small pieces
  • 2 Tablespoons of coconut oil (30 ml)
  • Sea salt, to taste
  • 1 Tablespoon of fresh cilantro (or parsley) (1 g), finely chopped
  • 2 large chicken breasts (400 g), sliced thin
  • 1 teaspoon (5 g) sea salt, to rub on chicken
  • 2 Tablespoons of coconut oil (30 ml)
  • 1/2 medium onion (55 g), peeled and sliced
  • 2 cloves garlic, peeled and diced
  • 2 teaspoons (4 g) ground turmeric
  • 1/2 teaspoon (1 g) ground cinnamon
  • 1 teaspoon (2 g) ground ginger
  • 1/4 cup (60 ml) of water
  • 1/2 cup of coconut cream (120 ml)
  • 1 teaspoon (5 ml) maple syrup or honey
  • Cilantro leaves, to garnish


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Cook Time

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Prep Time

Recipe Description

DESCRIPTION: It’s time to spice it up. Tumeric, cinnamon, and ground ginger dial up the flavor of this AIP chicken korma masterpiece.

Safe Spices

If you’re familiar with chicken korma, you probably associate it with a curry flavor. This tasty dish does a great job in achieving the magic of korma without the inflammatory risk of curry.

Curry is actually a blend of spices, typically comprised of coriander, cumin, fenugreek, and red pepper. These ingredients are not recommended for those following an AIP diet, so curry too is to be avoided.

Red pepper is out because it falls within the nightshade family, like white potatoes and tomatoes. Cumin, fenugreek, and coriander are seeds to be avoided.

Recipe Directions

  1. After food processing the cauliflower florets, place in a pan with the olive oil and cook over a moderate heat for 8-12 minutes until cooked through, but not completely soft. Season with sea salt and set aside to keep warm. Stir through the chopped cilantro just before serving.
  2. Slice the chicken breasts very thin and season with sea salt. Heat the olive oil in a pan and brown the chicken pieces on both sides. Remove and set aside.
  3. Cook the onions and garlic in the same pan over a low heat until they have softened. Add the turmeric, cinnamon, ginger, and ¼ cup of water.
  4. Cook until the mixture has reduced completely, then return the chicken pieces to the pan and cook with the lid on for 30 minutes. Stir in the coconut cream and maple syrup. Simmer until the sauce thickens. Serve the creamy chicken korma over the warm cauliflower-cilantro rice.
  5. Garnish with cilantro leaves.