Whole30 Coconut Chicken Curry
Discover the irresistible flavors of this Whole30 Coconut Chicken Curry, a wholesome, dairy-free, and gluten-free meal that's as satisfying as it is nourishing. Tender chicken bites are simmered in a creamy coconut milk-based sauce infused with aromatic curry spices like turmeric, cumin, and coriander. Vibrant red bell peppers and carrots bring texture and pops of color, while garlic, ginger, and lime juice add layers of zest and warmth. Served over light, fluffy cauliflower rice, this recipe is perfect for a healthy, low-carb dinner that fits seamlessly into Whole30, Paleo, or clean-eating lifestyles. With a short prep time of just 20 minutes and a total cook time of 30 minutes, this one-pan dish is as quick and easy as it is flavorful—perfect for busy weeknights!
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Recipe Information
Ingredients
- 1.5 pounds boneless chicken breasts
- 2 tablespoons coconut oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 medium, sliced red bell pepper
- 2 medium, sliced carrots
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 14 oz can coconut milk
- 1 cup chicken broth
- 1 tablespoon lime juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- 4 cups, cooked cauliflower rice
Instructions
Trim and cut the chicken breasts into bite-sized pieces.
Heat coconut oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic and grated ginger to the skillet and sauté for another minute until fragrant.
Add the sliced red bell pepper and carrots to the skillet, stirring occasionally, and cook for another 5 minutes until they start to soften.
Sprinkle the curry powder, cumin, turmeric, and coriander over the vegetables and stir well to coat them in the spices.
Add the chicken pieces to the skillet, stirring to coat them with the spice mixture. Cook the chicken for 5-7 minutes until it is browned on all sides but not completely cooked through.
Pour the coconut milk and chicken broth into the skillet, stirring to combine. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the skillet, and let the curry simmer for 15 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in the lime juice, sea salt, and black pepper, adjusting the seasoning to taste.
Garnish the curry with chopped fresh cilantro before serving.
Serve the curry over cooked cauliflower rice for a delicious and Whole30-friendly meal.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 7789 mg | 339% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 56.1 g | ||
| Protein | 230.2 g | 460% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 362 mg | 28% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 4355 mg | 93% | |
*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.
