Whole30 Chicken Sukha
Savor the bold flavors of Whole30 Chicken Sukha, a healthy, Indian-inspired dish that's perfect for clean eating without compromising on taste. Made with tender, bite-sized pieces of chicken thighs and infused with a fragrant blend of spices like turmeric, cumin, coriander, and garam masala, this recipe delivers robust flavor in every bite. Cooked in nutrient-rich coconut oil and finished with fresh ginger, garlic, and a squeeze of lemon juice, the dish offers a harmonious balance of warmth, zest, and freshness. This dry-style curry features caramelized onions, juicy tomatoes, and a sprinkle of cilantro for a vibrant finish—all in just under 45 minutes! Gluten-free, dairy-free, and Paleo-friendly, this Whole30-compliant recipe is your go-to for a satisfying weeknight meal or meal prep idea. Serve hot and enjoy its rich, aromatic goodness!
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs, boneless and skinless
- 2 tablespoons Coconut oil
- 1 large Onion, thinly sliced
- 4 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 medium Tomato, chopped
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 tablespoon Lemon juice
- 0.25 cup Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Water
Instructions
Cut the chicken thighs into small bite-sized pieces and set aside.
Heat the coconut oil in a large skillet over medium heat.
Add the sliced onions and sauté until golden brown, about 5-7 minutes.
Add the minced garlic and grated ginger to the skillet, and stir for another minute until fragrant.
Stir in the chopped tomato and cook until the tomato is soft and oil begins to separate from the mixture, about 3-4 minutes.
Add the ground coriander, cumin, turmeric, red chili powder, and salt. Mix well.
Add the chicken pieces to the skillet, stirring to coat them evenly with the spice mixture.
Pour in the water and bring to a simmer. Cover and cook on low heat for about 20 minutes, until the chicken is cooked through and tender.
Remove the lid, add garam masala, and continue to cook for another 5 minutes, allowing the liquid to evaporate and the chicken to become dry.
Finish by adding lemon juice, black pepper, and fresh cilantro. Stir well.
Taste and adjust salt if necessary. Serve hot.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 2996 mg | 130% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 11.7 g | ||
| Protein | 183.4 g | 367% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2556 mg | 54% | |
*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.
