Whole30 Kadai Chicken
Savor the bold and aromatic flavors of this Whole30 Kadai Chicken, a healthy spin on the classic Indian dish made entirely with wholesome, compliant ingredients. Tender, bite-sized chicken thighs are simmered in a robust tomato-based gravy infused with freshly ground spices like coriander, cumin, black pepper, and dried red chilies for an authentic and deeply flavorful experience. This dish gets a nutrient-packed twist with crisp red and green bell peppers, while creamy coconut oil adds richness without any dairy. Perfect for anyone following a Whole30, Paleo, or gluten-free diet, this one-pan wonder is ready in just under an hour and pairs beautifully with cauliflower rice or a crisp green salad. Bursting with spice and freshness, this recipe is a must-try for your next healthy dinner!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 1 medium red capsicum (bell pepper), chopped
- 1 medium green capsicum (bell pepper), chopped
- 1 large onion, finely chopped
- 3 medium fresh tomatoes, pureed
- 4 pieces garlic cloves, minced
- 1 inch piece ginger, grated
- 1 tablespoon whole coriander seeds
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole black peppercorns
- 2 pieces whole dried red chilies
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 0.5 cup water
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a dry skillet over medium heat, add coriander seeds, cumin seeds, black peppercorns, and dried red chilies. Toast the spices for 2-3 minutes until aromatic.
Transfer the toasted spices to a mortar and pestle or spice grinder and grind them into a coarse powder. Set aside.
Heat coconut oil in a large pan over medium-high heat. Add chopped onions and sauté until golden brown.
Add minced garlic and grated ginger to the onions, and sauté for another 2 minutes until fragrant.
Stir in the pureed tomatoes and cook for 5-6 minutes, until the oil begins to separate from the tomato mixture.
Add the ground spice mixture, garam masala, and salt to the pan. Mix well to combine the spices with the tomato base.
Add the chicken pieces and stir to coat them in the spice mixture. Cook for 5-7 minutes until the chicken is browned.
Pour in the water, cover the pan, and let the chicken simmer for 15-20 minutes on medium-low heat, stirring occasionally.
Add the chopped red and green capsicum to the pan and cook for an additional 5 minutes, ensuring the capsicum retains some crunch.
Adjust seasoning with more salt if necessary and garnish with fresh cilantro before serving.
Serve hot and enjoy your Whole30 Kadai Chicken with your favorite side dish or cauliflower rice.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2842 mg | 124% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 19.1 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 254 mg | 20% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2475 mg | 53% | |
*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.
