I have never met a true foodie who does not enjoy a good curry dish. It’s not easy to find an allergy friendly curry. Curry dishes are so powerful for so many reasons. They tell a story of Indian and Asian culture, they present beautifully, they have so many wonderful anti-inflammatory properties, and most importantly – they’re delicious! Dishes like Chicken Tikkka Masala and traditional Thai Curried Chicken are often off limits for those of us with allergies or following specialized diets such as Paleo, Whole30, Autoimmune Paleo.
As I was a curry fanatic in my pre-Celiac life, I would not let my gluten, dairy, soy, corn, grain free life stop me from coming up with the perfect curry dish. After much trial and error, I came up with a tremendous allergy friendly curry dish. This specific recipe is also free of all nightshades making it truly an anti-inflammatory gold dish. I have provided links to safe ingredients throughout this recipe to make it easy!
First, you will need to make a curry powder. You can purchase curry powders but they might contain nightshades. This recipe is free of nightshades and fits perfectly into this allergy friendly curry dish.
- 4 tablespoons of organic turmeric
- 2 tablespoons of garlic powder
- 2 tablespoons of onion powder
- 4 teaspoons of cinnamon
- 2 teaspoons of ginger powder
- 1 teaspoon of ground clove
Mix all these spices together and you will have a great curry powder to start cooking!
Allergy Friendly Curry: Coconut Chicken Curry Soup
- 2 lbs of organic butternut squash
- 1 lb of organic chicken
- 2 cups of coconut milk (auto-immune paleo, whole30 friendly – free of gums and thickeners)
- 2 tablespoons of coconut oil
- Curry powder (listed above)
- 2 teaspoons of sea salt
Traditional curry soups use a dairy base. This is obviously not the case here. The butternut squash creates the perfect consistency for this allergy friendly curry. If you did not buy pre-peeled, pre-cut squash – you will want to cut the squash into chunk size pieces. From here place cut up squash into a sauce pan with an inch of water. Cover the sauce pan and cook on medium heat. The steam from the water will soften the squash in preparation for making the base of the soup.
As the butternut squash is steaming – take organic chicken cut into bite sized pieces and saute in skillet over medium/high heat. Use your favorite oil and lightly salt the chicken. Saute until cooked through. Do not worry about over seasoning the chicken as the chicken is going to take on its true flavor while cooked in the curry soup.
Drain the steamed squash and place into food processor (manually mashing works just as well). Upon blending the squash, add back into sauce pan with coconut milk, curry powder, organic chicken, coconut oil, and salt. Cook on low/medium-low heat for 30 minutes. This will require an occasion stirring. It is natural for the soup to start bubbling, turn down heat if this happens too much. You will soon find that the chicken takes on the flavor of the curry and becomes extremely tender. From here, you are ready to serve.
This allergy friendly curry is such a hearty dish. I recommend it for Sunday meals or dinner parties (where you want to impress your guests). As the consistency is thicker than a traditional soup, this dish is very versatile in how you would like to serve. This can be poured right into a bowl and garnished with your favorite green (as pictured) or served over turnip noodles or cauliflower rice.
This is another one that is extremely easy to overeat! The flavors and tenderness of the chicken are to die for!
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