Whole30 Chicken Curry

Why You’ll Love This Recipe

You’ll love this Whole30 Chicken Curry because it’s full of bold flavors, completely compliant with the Whole30 guidelines, and incredibly simple to make. It’s made with clean, nourishing ingredients and can be customized with your favorite vegetables. This dish is creamy without any dairy and naturally gluten-free, making it a fantastic healthy dinner option for anyone who loves comforting, flavorful meals.

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

• 2 tablespoons coconut oil

• 1 onion, diced

• 3 cloves garlic, minced

• 1-inch piece fresh ginger, grated

• 2 tablespoons curry powder

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1/2 teaspoon paprika

• 1 can (14 oz) full-fat coconut milk

• 1/2 cup chicken broth (Whole30 compliant)

• 1 large carrot, sliced

• 1 red bell pepper, diced

• 2 cups baby spinach

• Salt and black pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat coconut oil in a large skillet or pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.

2. Add garlic and ginger, cooking for another minute until fragrant.

3. Stir in the curry powder, turmeric, cumin, and paprika, toasting the spices for about 1 minute.

4. Add the chicken pieces to the skillet and cook until they are lightly browned on all sides, about 5-6 minutes.

5. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.

6. Add the sliced carrots and diced red bell pepper. Cover and simmer for about 15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.

7. Stir in the baby spinach and cook for another 2-3 minutes, until wilted.

8. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.

Servings and Timing

This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is approximately 25 minutes, bringing the total time to around 35 minutes.

Variations

• Different Vegetables: Add zucchini, green beans, or broccoli to change up the flavors and textures.

• Spicy Version: Add a chopped fresh chili or a pinch of cayenne pepper for a spicier curry.

• Protein Swap: Substitute chicken with shrimp or even turkey if preferred.

• Herb Boost: Add fresh basil or mint along with cilantro for an extra herbaceous note.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheating: Reheat gently on the stovetop over medium heat or in the microwave until heated through. Add a splash of chicken broth if the sauce thickens too much.

FAQs

Is this Whole30 Chicken Curry spicy?

It’s mildly spiced, but you can easily adjust the heat level by adding more or less chili or cayenne pepper.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work as well; just be careful not to overcook them, as they can dry out faster than thighs.

Can I meal prep this dish?

Absolutely! It stores and reheats beautifully, making it a perfect meal prep option.

What’s the best coconut milk to use?

Use full-fat, unsweetened coconut milk for a rich, creamy texture and to stay compliant with Whole30.

Can I freeze this curry?

Yes, you can freeze it for up to 2 months. Thaw overnight in the fridge before reheating.

How can I make the sauce thicker?

Allow the curry to simmer uncovered for a few extra minutes to reduce and thicken the sauce naturally.

Can I use pre-ground ginger and garlic?

Fresh is best for flavor, but in a pinch, pre-ground ginger and garlic will work. Use 1 teaspoon of each.

What should I serve with this curry?

Serve it with cauliflower rice or over a bed of steamed vegetables for a complete Whole30 meal.

Is there a substitute for coconut oil?

Yes, you can use avocado oil or another Whole30-compliant cooking fat.

How do I know if my chicken is fully cooked?

The chicken should be cooked to an internal temperature of 165°F (74°C) and no longer pink in the center.

Conclusion

Whole30 Chicken Curry is a flavorful, satisfying dish that proves you don’t have to sacrifice taste to eat healthily. It’s a simple one-pot meal loaded with aromatic spices, tender chicken, and creamy coconut milk that fits perfectly into your Whole30 journey or any clean-eating lifestyle. This curry is perfect for quick dinners, meal prepping, or simply enjoying a cozy, nourishing meal any day of the week.

Whole30 Chicken Curry

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Whole30 Chicken Curry is a hearty, one-pot meal packed with tender chicken, vibrant vegetables, warm spices, and creamy coconut milk — all without any dairy, grains, or added sugar. Perfect for Whole30, Paleo, or clean-eating lifestyles, this healthy curry is bold in flavor, easy to make, and naturally gluten-free.

• Author: Laura
• Prep Time: 10min
• Cook Time: 25min
• Total Time: 35min
• Yield: 4servings
• Category: Main Course
• Method: Sautéed, Simmered
• Cuisine: Indian-Inspired, Whole30
• Diet: Gluten Free

Ingredients

1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons coconut oil

1 onion, diced

3 cloves garlic, minced

1-inch piece fresh ginger, grated

2 tablespoons curry powder

1 teaspoon ground turmeric

1 teaspoon ground cumin

1/2 teaspoon paprika

1 can (14 oz) full-fat coconut milk

1/2 cup chicken broth (Whole30 compliant)

1 large carrot, sliced

1 red bell pepper, diced

2 cups baby spinach

Salt and black pepper, to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

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Instructions

1. Sauté aromatics: Heat coconut oil in a large skillet or pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.

2. Add garlic and ginger: Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

3. Toast spices: Stir in curry powder, turmeric, cumin, and paprika; cook for about 1 minute to release the flavors.

4. Cook chicken: Add chicken pieces and cook until lightly browned on all sides, about 5-6 minutes.

5. Add liquids and veggies: Pour in coconut milk and chicken broth. Stir in carrots and red bell pepper. Bring to a simmer.

6. Simmer: Cover and simmer for 15 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.

7. Finish with spinach: Stir in baby spinach and cook for 2-3 minutes until wilted. Season with salt and pepper.

8. Serve: Garnish with fresh cilantro and serve with lime wedges.

Notes

• Vegetable Options: Add zucchini, green beans, or broccoli to customize.

• Spicy Version: Include a chopped chili or pinch of cayenne pepper for more heat.

• Protein Swap: Substitute shrimp or turkey for chicken.

• Herb Boost: Mix in fresh basil or mint along with cilantro for extra freshness.