Whole30 Savory Curried Chicken
Dive into bold, aromatic flavors with Whole30 Savory Curried Chicken, a dish that perfectly balances rich spices and creamy textures while staying clean and nutritious. This recipe features tender chicken breast cubes simmered in a luscious, spice-infused coconut milk sauce, combining curry powder, cumin, coriander, and a touch of cayenne for a warming, savory kick. Fresh onion, garlic, and grated ginger elevate the depth of flavor, while cilantro and lime wedges add a refreshing finish. The dish comes together in just 50 minutes, making it ideal for busy weeknights while adhering to Whole30 guidelines. Serve this gluten-free, dairy-free delight alongside cauliflower rice or mixed greens for a satisfying, wholesome meal that’s bursting with vibrant Indian-inspired flavors.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 1 can (13.5 oz) full-fat coconut milk
- 0.5 cup chicken broth
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Cut the chicken breasts into 1-inch cubes and set aside.
In a large skillet or saucepan, heat the coconut oil over medium heat.
Add the chopped onion to the pan and sauté for about 5 minutes, or until it becomes translucent.
Add the minced garlic and grated ginger to the onions, stirring continuously for about 1 minute until fragrant.
Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper. Cook for another minute, allowing the spices to toast and release their flavors.
Add the cubed chicken to the pan, stirring to coat the chicken in the spice mixture. Cook for approximately 5-7 minutes, or until the chicken is browned on all sides.
Pour in the coconut milk and chicken broth, stirring to combine all ingredients thoroughly.
Bring the mixture to a simmer, then reduce the heat to low and cover the pan. Allow the chicken to cook for another 15-20 minutes, or until the chicken is cooked through and tender.
Season with sea salt and black pepper to taste.
Garnish with fresh chopped cilantro before serving. Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1719 mg | 75% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.8 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 850 mg | 18% | |
*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.
