Allergy Friendly Curry: Coconut Chicken Curry Soup (Paleo, Whole30, AIP)

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!

Allergy Friendly Curry

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.

Ingredients:

Mix all these spices together and you will have a great curry powder to start cooking!

Allergy Friendly Curry: Coconut Chicken Curry Soup 

Ingredients: 

Instructions:

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.

Suggested serving: 

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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3 Comments Add yours

  1. It’s always exciting to see another AIP blogger, and your recipes look both beautiful and delicious! Are you familiar with the AIP Recipe Roundtable? It’s a weekly event, where bloggers share links to AIP-friendly recipes. I would love it if you joined us. You just click the blue button at the bottom of the post to add your recipe, and readers will be directed back to your blog to read it: http://www.phoenixhelix.com/2017/04/05/paleo-aip-recipe-roundtable-163/

  2. Michelle says:

    I’m just about to try making this, it looks amazing. I did have a question about the curry powder. How much do you actually use for the recipe? I have combined the dry ingredients for the curry but just not sure how much to use. Many thanks!

  3. Lynn Crummitt says:

    Michelle, the first list of ingredients is the curry powder, you are making your own, bc the store bought curry powders can have allergens.

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