Before going AIP I used to make a very spicy version of this with a pre-packaged curry-jerk sauce that my husband just loved! A couple of years into my nightshade-free journey I decided to experiment with this old favorite and managed to come up with a dish that satisfies even the non-AIPer in my life. I hope you enjoy my Honey Curry Chicken Breasts.
The nightshade free curry blend recipe included below is something I like to keep mixed up and on hand to add flavor to soups, stews and more.
If you’re looking for authentic, delicious and flavorful AIP Indian recipes you should check out Indira’s AIP Indian Fusion recipe book – she’s the REAL expert!
Nightshade Free Curry Spice Blend
- 2 Tbsp. Onion Powder
- 2 Tbsp. Garlic Powder
- 2 Tbsp. Turmeric Powder
- 2 1/2 tsp. Ceylon Cinnamon
- 2 1/2 tsp. Powdered Ginger
- 1 1/4 tsp. Ground Clove
Honey Curry Chicken
- 4 Whole Boneless* Skinless Chicken Breasts
- 1 or 2 Medium Sized Onions, thinly sliced into rings
- 1 Tbsp. Nightshade-Free Curry Powder Spice Blend (See Blend Above)
- 1 tsp. Himalayan Salt
- 1/2 tsp. Black Pepper if you've reintroduced
- 2 Tbsp. Solid Coconut Oil (or ghee if you've reintroduced)
- 3/4 Cup White Wine* or Chicken Bone Broth
- 2-3 Tbsp. Honey (to your taste)
Thickening Slurry (optional)*
- 1/4 Cup Water
- 1 tsp. Arrowroot Starch
- Begin by preparing your Nightshade Free Curry Spice Blend - The blend quantities above will provide enough for this recipe PLUS some to keep on hand for seasoning other dishes.
Add all ingredients to a small glass jar, attach the lid and shake well to combine.
- Arrange onion slices in the bottom of a 9" x 13" baking dish.
- Rinse chicken breasts and pat dry with paper towels.
- Add 1 Tbsp. of the Nightshade Free Curry Powder Spice Blend, salt and pepper to a small bowl and mix to thoroughly combine.
- Dredge chicken breasts through the spices to thoroughly coat all sides and place them atop the bed of onion slices. NOTE: If you run out of seasoning after dredging (this can depend on the size of your chicken breasts), simply add more curry blend, salt and pepper in the quantity you need.
- Top each chicken breast with a dot (approximately 1/2 Tbsp.) of coconut oil or ghee - this will melt in the oven.
- Mix honey (start with 1-2 Tbsp and adjust to taste) and wine or broth together until well combined - this is easier if your broth is slightly warm or wine is at least at room temperature. Pour very slowly over chicken to avoid rinsing away the spice blend.
- Bake at 400°F for a total of about 30 minutes, and during the last 15 minutes of cooking, baste the chicken several times with the pan juices. Cooking time will vary depending on the size of your chicken breasts, ensure they are cooked all the way through and that an internal temperature of 165°F is reached.
- Remove chicken to a plate and tent with foil - resting the chicken ensures juices are locked into the chicken.
- If you prefer to use a thickened sauce instead of the pan juices, prepare the optional thickening slurry as follows - In a cup or small bowl thoroughly combine the thickening slurry ingredients and then slowly stir it into the sauce and onions remaining in the baking dish until well combined.
- Serve onions, sauce and chicken on a bed of cauliflower rice (or basmati rice if you've successfully reintroduced).
- If you don't have boneless chicken breasts, you can use bone-in breasts but you may need to adjust your cooking times - ensure the internal temperature reaches 165°F
- Wine is acceptable in this recipe for the AIP as the alcohol will cook off. If you prefer to completely abstain, simply use the bone broth option
- I typically don't thicken the sauce from this recipe (I just drizzle the juices over the chicken and cauliflower rice or rice), but I've included instruction for thickening in case that is your preference.