Whole30 Chicken and Sweet Potato Curry
Savor the bold, comforting flavors of this Whole30 Chicken and Sweet Potato Curry—a wholesome one-pan dish that's as nourishing as it is flavorful! Tender chicken breasts and naturally sweet, velvety sweet potatoes are simmered to perfection in a rich, spiced coconut milk sauce infused with fragrant garlic, ginger, and curry powder. This 30-minute recipe is ideal for busy weeknights, delivering a hearty, satisfying meal that’s completely dairy-free, gluten-free, and compliant with the Whole30 program. Garnished with fresh cilantro and a squeeze of lime, it’s a dish that bursts with vibrant color and taste. Serve it on its own or with a side of cauliflower rice or greens for a complete, guilt-free indulgence. Perfect for those seeking a quick, healthy dinner that doesn’t skimp on flavor, this curry is a must-try addition to your Whole30 meal plan!
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Recipe Information
Ingredients
- 1 pound chicken breasts, boneless and skinless
- 2 cups sweet potatoes, peeled and cubed
- 14 ounces coconut milk, full-fat
- 1 large red onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons coconut oil
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 0.5 teaspoon crushed red pepper flakes
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 cup water or chicken broth
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
In a large skillet or Dutch oven, heat the coconut oil over medium heat.
Add the chopped onion to the skillet and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ginger, allowing them to cook for 1 minute until fragrant.
Add the curry powder, ground cumin, sea salt, and crushed red pepper flakes to the skillet. Stir well to coat the onion mixture in the spices.
Pour in the coconut milk and water (or chicken broth), stirring to combine.
Add the cubed sweet potatoes and chicken pieces to the sauce. Stir to combine, ensuring the chicken and sweet potatoes are submerged in the liquid.
Bring the mixture to a simmer, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender and the chicken is fully cooked.
Remove the lid and stir in the lime juice. Adjust seasoning if necessary.
Sprinkle with fresh chopped cilantro before serving.
Serve hot, enjoy as a standalone dish or with a side of cauli-rice or fresh greens to keep it Whole30 compliant.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1674 mg | 73% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 9.2 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1019 mg | 22% | |
*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.
