Instant Pot Coconut Curry Chicken - AIP elimination compliant

This curry will taste different from the one you remember ordering out, and it helps to expect that going in. No coriander, no chili, no traditional garam masala, all replaced or dropped for the elimination phase. What is left is turmeric, ginger, garlic, cinnamon, and clove, doing quieter work but real work. The Instant Pot handles the rest in under 20 minutes of actual cook time.

Turmeric is doing the real medicinal work in this dish. Its active compound, curcumin, is tied in research to a calmer inflammatory response, one of the better-studied plant compounds for that purpose. Ginger, cooked in alongside it, is well known for calming an unsettled stomach, especially on days when the gut itself feels like part of the problem.

Spoon it over a bed of cauliflower rice, or set a simple green vegetable next to it. Take the extra minute to make the plate look intentional. That is not decoration. It is part of treating this meal like it matters.

Ingredients

For marinating the chicken:

• 1.5 lbs fresh chicken thighs, cut into approximately 1-inch pieces
• 1 teaspoon sea salt
• 3/4 teaspoon turmeric
• 1/2 teaspoon Kashmiri red chili powder or cayenne (omitted - excluded on AIP: nightshade)
• 3 tablespoons coriander powder (omitted - excluded on AIP: seed spice)
• 1 teaspoon standard garam masala (omitted - excluded on AIP: contains seed spices)
• 1 teaspoon AIP garam masala (AIP swap: use 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground cloves)
• about 2 teaspoons olive oil or melted coconut oil

For the curry:

• 1 tablespoon coconut oil
• 1 bay leaf
• two 1-inch cinnamon sticks
• 2 whole cloves
• 8-10 black peppercorns (omitted - excluded on AIP: seed spice)
• 1 large red onion (or 3 medium shallots), thinly sliced
• one 1-inch piece fresh ginger root, peeled and finely chopped
• 4-5 large garlic cloves, finely chopped
• 2 green serrano chillies, slit lengthwise (omitted - excluded on AIP: nightshade)
• fresh curry leaves, 2 sprigs, or 1 tablespoon dried curry leaves (optional)
• 1/2 cup water
• 1/2 to 3/4 cup coconut milk (AIP swap: replaces dairy; use full-fat for best result)
• fresh cilantro leaves for garnish (optional)

Note: the original dish uses coriander powder, garam masala, chili powder, black peppercorns, and serrano chillies. All five have been omitted for AIP. The AIP garam masala substitute (cinnamon plus cloves) brings warmth without excluded spices. The curry will be fragrant and warming but noticeably milder than the standard version.

Method

In a bowl, combine the chicken pieces with the sea salt, turmeric, AIP garam masala, and the olive or coconut oil. Toss well to coat. Set aside to marinate while you prepare the aromatics - even 15 minutes helps.

Set the Instant Pot to saute. Add the tablespoon of coconut oil. Once warm, add the bay leaf, cinnamon sticks, and whole cloves. Stir for about 30 seconds until fragrant.

Add the sliced onion and cook, stirring occasionally, for 4 to 5 minutes until softened and beginning to color. Add the ginger and garlic and stir for another minute.

Add the marinated chicken pieces and stir to combine everything. Add the curry leaves if using. Pour in the 1/2 cup of water. Cancel the saute function.

Seal the lid and pressure cook on high for 10 minutes. Allow a natural pressure release for 10 minutes, then do a quick release.

Open the lid, set the Instant Pot to saute, and stir in the coconut milk. Simmer uncovered for 3 to 5 minutes until the sauce tightens slightly to your preferred consistency. Taste and adjust salt.

Garnish with fresh cilantro and serve alongside cauliflower rice.

Slow Cooker Variation

After marinating the chicken, saute the whole spices and onion briefly in a skillet with the coconut oil, then transfer to the slow cooker along with the chicken, ginger, garlic, curry leaves, and water. Cook on low for 6 hours or on high for 3 hours. Stir in the coconut milk during the last 30 minutes of cooking, lid slightly ajar to allow some evaporation.

*Adapted from cook2nourish.com*