Whole30 Boneless Chicken Curry
Dive into the bold and wholesome flavors of Whole30 Boneless Chicken Curry, a clean-eating twist on a classic dish that’s perfect for weeknight dinners or meal prep. Featuring tender pieces of boneless, skinless chicken breast simmered in a luscious sauce made with creamy coconut milk, vibrant curry spices, and a touch of heat from cayenne pepper, this recipe is both dairy-free and gluten-free. Aromatic ingredients like fresh garlic, ginger, and cilantro elevate the dish, while diced tomatoes add a hint of brightness to balance the rich flavors. Quick and easy to make in just 45 minutes, this healthy curry pairs perfectly with cauliflower rice or roasted vegetables to keep it Whole30 compliant. Bursting with comforting spices and fresh flavors, this recipe is sure to become a favorite in your Whole30 meal rotation.
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 large yellow onion
- 2 tablespoons coconut oil
- 4 garlic cloves
- 1 inch piece fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 0.5 teaspoon turmeric
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 14-ounce can canned coconut milk
- 1 14-ounce can diced tomatoes
- 0.25 cup fresh cilantro
- 1 lime
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat the coconut oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until the onion is translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the curry powder, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper to the skillet, stirring to coat the onion mixture evenly in the spices.
Add the chicken pieces to the skillet, cooking for about 5-7 minutes until the chicken is browned on all sides but not fully cooked through.
Pour in the canned coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a simmer.
Reduce the heat to low and let it simmer uncovered for about 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.
Chop the cilantro and cut the lime into wedges.
Once the curry is ready, remove it from the heat. Stir in the chopped cilantro.
Serve hot with lime wedges on the side for squeezing over the curry.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 6.3 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
