Whole30 Curry Chicken Thigh
Looking for a hearty, flavorful recipe that’s both Whole30-compliant and irresistibly delicious? This Whole30 Curry Chicken Thighs dish is a vibrant fusion of tender, crispy skin-on chicken thighs simmered in a rich, creamy coconut milk-based curry sauce. Infused with the warm spiciness of curry powder, fresh ginger, and aromatic garlic, this paleo-friendly recipe is perfect for satisfying your cravings without breaking your dietary goals. The dish comes together effortlessly with a quick stovetop sear followed by oven-baking for juicy chicken coated in bold, layered flavors. Garnished with fresh cilantro and brightened with a splash of lime juice, this gluten-free and dairy-free dish makes an ideal wholesome dinner for the whole family. With minimal prep and straightforward steps, this protein-packed, comforting curry will easily become a weekday favorite!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs, bone-in and skin-on
- 2 tablespoons Coconut oil
- 1 piece Onion, medium, diced
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, fresh, grated
- 2 tablespoons Curry powder
- 1 can (approximately 13.5 oz) Coconut milk, full-fat
- 1 cup Chicken broth
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped (for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Heat a large oven-proof skillet or Dutch oven over medium-high heat and add the coconut oil.
Season the chicken thighs with salt and pepper on both sides.
Once the oil is hot, add the chicken thighs skin-side down. Sear for about 5 minutes until the skin is golden and crisp. Flip and sear the other side for another 3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and sauté for about 3 minutes or until translucent.
Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
Stir in the curry powder and cook for about 30 seconds to toast the spices.
Pour in the coconut milk and chicken broth, and bring to a simmer while scraping up any browned bits from the bottom of the skillet.
Return the chicken thighs to the skillet, skin-side up. Transfer the skillet to the preheated oven and bake for 30 to 35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove from the oven and stir in the lime juice.
Garnish with chopped cilantro and serve hot.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 28.3 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1773 mg | 77% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.2 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 675 mg | 14% | |
*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.
