Whole30 Chicken Curry with Vegetables
Dive into the vibrant flavors of this Whole30 Chicken Curry with Vegetables, the perfect one-pan meal that’s as wholesome as it is satisfying. Brimming with tender, golden-browned chicken thighs and a medley of nutrient-packed veggies like red bell peppers, carrots, and zucchini, this recipe is elevated by a creamy coconut milk curry sauce infused with aromatic spices like turmeric, cumin, and curry powder. Fresh garlic, ginger, and a splash of lime juice bring a zesty kick, while cilantro adds a pop of herbal freshness. Ready in just under an hour, this dairy-free, gluten-free, and paleo-friendly dish pairs wonderfully with cauliflower rice for a nutritious, hearty dinner that aligns seamlessly with your Whole30 goals.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 large, sliced red bell pepper
- 2 medium, sliced carrots
- 1 medium, sliced zucchini
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 14-ounce can canned coconut milk
- 1 cup chicken broth
- 2 tablespoons lime juice
- 0.5 cup, chopped fresh cilantro leaves
Instructions
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.
Season the chicken thighs with salt and pepper.
Add the chicken to the skillet and cook for about 4-5 minutes on each side, until browned and cooked through. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the sliced red bell pepper, carrots, and zucchini to the skillet. Cook for about 5 minutes until the vegetables are slightly softened.
Sprinkle the curry powder, ground turmeric, and ground cumin over the vegetables, stirring well to coat.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Return the chicken to the skillet, nestling it amongst the vegetables and sauce.
Cover the skillet and let the curry simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken.
After simmering, stir in the lime juice and garnish with fresh cilantro.
Serve hot, optionally with cauliflower rice for a complete Whole30 meal.
Nutrition Facts
Calories |
2899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.4 g | 258% | |
| Saturated Fat | 127.3 g | 636% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 9619 mg | 418% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 45.3 g | ||
| Protein | 197.5 g | 395% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 394 mg | 30% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 4772 mg | 102% | |
*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.
