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AIP Chicken Korma

Louise | November 14
AIP Chicken Korma #aip

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.

One Pan Wonder

Chicken korma oftentimes marries its spices with a nice yogurt. In this dish, you’ll achieve the same creamy richness by adding coconut cream and maple syrup.

Sweet meets spice as this delightful dish works into a simmer to thicken the sauce.

While this dish has some moving parts – making the cauliflower rice, browning the chicken, and making the sauce, one or maybe two pans are all you’ll need to create the perfect dinner. If you hate doing dishes, this is a huge bonus.

AIP Chicken Korma #aip

AIP Chicken Korma #aip

AIP Chicken Korma

  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 2 servings 1x
  • Category: Lunch, Dinner
  • Cuisine: Indian


For the cauliflower rice

  • 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

For the chicken korma


  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.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 815
  • Sugar: 8 g
  • Fat: 60 g
  • Carbohydrates: 17 g
  • Fiber: 5 g
  • Protein: 50 g
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