Whole30 Indian Chicken Curry
Bursting with the rich, aromatic flavors of traditional Indian cuisine, this Whole30 Indian Chicken Curry is a wholesome, paleo-friendly twist on a classic. Tender chicken thighs are simmered in a creamy coconut milk base infused with a tantalizing blend of spices like garam masala, turmeric, and red chili powder, creating a perfectly balanced dish that's both comforting and nutritious. Made with Whole30-compliant ingredients such as coconut oil, fresh garlic, ginger, and vibrant diced tomatoes, this recipe is completely dairy-free, gluten-free, and sugar-free, fitting seamlessly into a clean eating lifestyle. With just 15 minutes of prep time, this one-pot wonder is perfect for a satisfying weeknight dinner or meal prep. Serve it over cauliflower rice or pair it with a crisp salad for a flavorful, guilt-free meal that’s as delicious as it is healthy.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 14.5 ounces canned diced tomatoes
- 1 cup coconut milk, full-fat
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 0.25 cup fresh cilantro, chopped
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large skillet or pot, heat coconut oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.
Add the diced tomatoes, cumin, coriander, turmeric, garam masala, red chili powder, and salt. Stir well to combine.
Bring the mixture to a simmer and allow it to cook for 5 minutes, stirring occasionally.
Pour in the coconut milk and stir to combine.
Add the chicken pieces into the skillet, ensuring they are submerged in the curry sauce.
Simmer the curry on low heat for 25-30 minutes, or until the chicken is cooked through and tender.
Taste the curry and adjust seasoning if necessary.
Garnish with freshly chopped cilantro before serving.
Enjoy your Whole30 Indian Chicken Curry with cauliflower rice or a fresh salad.
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.4 g | 225% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 24.9 g | ||
| Protein | 190.5 g | 381% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 408 mg | 31% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3668 mg | 78% | |
*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.
