Whole30 Creamy Chicken Curry
Indulge in the rich and satisfying flavors of Whole30 Creamy Chicken Curry, a wholesome comfort dish that's both dairy-free and hearty. Succulent pieces of chicken thighs are seared to perfection and simmered in a luscious, spiced coconut milk sauce infused with aromatic garlic, ginger, and a vibrant blend of Indian spices like turmeric, cumin, and garam masala. Packed with nutrient-dense vegetables like carrots, red bell peppers, and zucchini, this one-pot wonder is as nourishing as it is flavorful. Perfect for a quick weeknight dinner, this paleo-approved recipe comes together in just an hour and will transport your taste buds to exotic destinations. Garnished with fresh cilantro and a squeeze of lime for a bright finish, this curry is a must-try for anyone seeking a satisfying, gluten-free meal that doesn't compromise on taste.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 1 large yellow onion, finely chopped
- 4 units garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.5 teaspoon cayenne pepper
- 14 ounces coconut milk (full fat)
- 1 cup chicken broth
- 2 medium carrots, sliced
- 1 medium red bell pepper, chopped
- 1 medium zucchini, chopped
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 unit lime, cut into wedges
Instructions
Begin by cutting the chicken thighs into bite-sized pieces and season them with salt and black pepper.
In a large skillet or Dutch oven, heat the coconut oil over medium-high heat.
Add the chicken pieces to the skillet in a single layer. Sear them until browned on both sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion, stirring occasionally until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the onions, sauté for another minute until fragrant.
Stir in the cumin, coriander, turmeric, garam masala, and cayenne pepper. Toast the spices for 1-2 minutes, until they release their aroma.
Pour in the coconut milk and chicken broth; stir until well combined.
Return the chicken to the skillet, along with the carrots, red bell pepper, and zucchini.
Bring the liquid to a gentle simmer, cover, and cook for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Adjust salt and pepper to taste if needed.
Garnish the curry with freshly chopped cilantro before serving.
Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
3376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.8 g | 292% | |
| Saturated Fat | 134.3 g | 672% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 3913 mg | 170% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 37.1 g | ||
| Protein | 258.6 g | 517% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 484 mg | 37% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 5370 mg | 114% | |
*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.
