Whole30 Coconut Curry Chicken
Indulge in the rich, creamy flavors of **Whole30 Coconut Curry Chicken**, a wholesome and satisfying dish perfect for clean eating. This one-pan recipe shines with tender chicken thighs simmered in a vibrant, aromatic sauce made from full-fat coconut milk, curry powder, turmeric, and a splash of lime juice for tangy brightness. Enhanced with colorful vegetables like red bell peppers and carrots, this meal is packed with nutrients and savory depth, thanks to garlic, ginger, and a touch of fish sauce. Ideal for busy weeknights or meal prep, it’s paleo-friendly, dairy-free, and gluten-free, catering seamlessly to Whole30 guidelines. Serve it over cauliflower rice or enjoy it on its own for a comforting, flavor-packed dinner that’s ready in just 50 minutes.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 2 tablespoons Coconut oil
- 1 large Yellow onion, chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 large Red bell pepper, sliced
- 2 medium Carrots, sliced
- 2 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 0.25 teaspoon Cayenne pepper
- 14 ounces Full-fat coconut milk
- 1 cup Chicken broth
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the coconut oil in a large skillet over medium heat.
Add the chopped onion and sauté for about 3 minutes until it begins to soften.
Stir in the minced garlic and grated ginger, and cook for another 2 minutes.
Add the sliced red bell pepper and carrots, cooking for an additional 3 minutes.
Push the vegetables to the side of the skillet and add the chicken thighs.
Cook the chicken until it is lightly browned on both sides, about 4-5 minutes per side.
Stir in the curry powder, turmeric, cayenne pepper, salt, and black pepper, ensuring the chicken and vegetables are evenly coated.
Pour in the coconut milk and chicken broth, stirring to combine.
Bring the mixture to a gentle simmer, cover the skillet, and cook for about 20 minutes or until the chicken is cooked through and the sauce has thickened slightly.
Stir in the fish sauce and lime juice, and let it simmer for an additional 2 minutes.
Remove from heat and garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
2824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.0 g | 255% | |
| Saturated Fat | 127.5 g | 638% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 9023 mg | 392% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 34.8 g | ||
| Protein | 197.1 g | 394% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 323 mg | 25% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 4172 mg | 89% | |
*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.
