Whole30 Potato and Chicken Curry
Warm, fragrant, and satisfying, this Whole30 Potato and Chicken Curry is the perfect blend of wholesome ingredients and bold flavors. Featuring tender, bite-sized chicken thighs simmered alongside baby potatoes in a rich, creamy coconut milk base, this dish is elevated with the vibrant kick of red curry paste, fresh ginger, and turmeric. Packed with nutritious spinach and a zesty squeeze of lime, this curry is both nutrient-dense and compliant with Whole30 guidelines, making it an ideal choice for clean-eating enthusiasts. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners or meal prep, and the fresh cilantro garnish adds the final touch of brightness. Serve it hot and watch as each spoonful delivers warming comfort and irresistible flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 units garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 2 tablespoons red curry paste (Whole30 compliant)
- 1 can (13.5 oz) coconut milk (full-fat, unsweetened)
- 1 cup chicken broth (low sodium, Whole30 compliant)
- 1.5 pounds baby potatoes, halved
- 1.5 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 2 cups spinach leaves
- 1 unit lime, juiced
- 0.25 cup cilantro, chopped (for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger and cook for another 1 minute until fragrant.
Add the red curry paste, curry powder, ground turmeric, sea salt, and black pepper. Stir well to combine and cook for 1-2 minutes.
Pour in the coconut milk and chicken broth, stirring to mix thoroughly.
Increase the heat to high and bring to a simmer.
Add the baby potatoes and the chicken pieces to the pot.
Reduce the heat to medium-low, cover, and let simmer for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
Stir in the spinach leaves and allow to wilt for 2-3 minutes.
Taste and adjust seasoning if necessary. Stir in the juice of one lime before serving.
Garnish with chopped cilantro and serve hot.
Nutrition Facts
Calories |
2772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.7 g | 221% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4653 mg | 202% | |
| Total Carbohydrate | 173.8 g | 63% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 24.6 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 372 mg | 29% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 6061 mg | 129% | |
*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.
