Whole30 Spicy Chicken Curry
Transform your weekly dinner routine with this rich and flavorful Whole30 Spicy Chicken Curry, a perfect marriage of bold spices and creamy coconut milk. Tender bites of chicken thighs are simmered in a vibrant red curry sauce infused with ginger, garlic, turmeric, and cayenne for an irresistible kick. Fresh zucchini and red bell pepper add a delightful pop of color and nutrition, while cilantro and lime brighten up every bite. Completely Whole30 compliant, this recipe swaps traditional rice for cauliflower rice, making it wholesome, dairy-free, and gluten-free—ideal for clean eating. Ready in just 45 minutes, this spicy chicken curry is as satisfying as it is healthy, and sure to become a new family favorite.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp coconut oil
- 1 large yellow onion
- 4 large garlic cloves
- 1 tbsp fresh ginger
- 2 tbsp red curry paste (Whole30-compliant)
- 1 cup canned full-fat coconut milk (unsweetened)
- 1 cup chicken broth (Whole30-compliant)
- 1 tsp turmeric powder
- 1 tsp paprika
- 0.5 tsp ground cayenne pepper
- 1 tsp sea salt
- 0.5 tsp freshly ground black pepper
- 1 large red bell pepper
- 1 medium zucchini
- 2 tbsp fresh cilantro
- 1 large lime
- 3 cups cauliflower rice (optional for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Dice the onion, mince the garlic, and grate the ginger. Chop the red bell pepper and zucchini into small, bite-sized pieces.
Heat coconut oil in a large skillet or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the red curry paste to the skillet and cook for 1 minute, stirring to combine with the aromatics.
Pour in the coconut milk and chicken broth, stirring until smooth. Lower the heat and allow the sauce to gently simmer.
Add turmeric, paprika, cayenne pepper, sea salt, and black pepper to the skillet. Stir the spices into the sauce.
Add the chicken pieces to the skillet, making sure they are fully submerged in the sauce. Cover and simmer for 15 minutes.
Stir in the red bell pepper and zucchini, cooking for an additional 10 minutes until the vegetables are tender and the chicken is cooked through.
Taste and adjust seasoning, if necessary.
Serve the curry hot, garnished with fresh cilantro and a squeeze of lime juice. Pair with cauliflower rice for a Whole30-compliant meal.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 10.2 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1215 mg | 26% | |
*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.
