Whole30 Boneless Chicken Curry

Indulge in the bold and comforting flavors of this Whole30 Boneless Chicken Curry, a wholesome and dairy-free dish that's perfect for a satisfying weeknight dinner. This recipe features tender bite-sized pieces of chicken simmered in a rich, velvety sauce made with creamy coconut milk, aromatic spices like turmeric and cumin, and brightened with fresh cilantro and a squeeze of lime. Ready in just 45 minutes, this one-pan curry is a breeze to prepare, combining quick-cooking techniques and nutrient-packed ingredients for a meal that's as flavorful as it is nourishing. Perfectly suited for Whole30, paleo, or gluten-free diets, it's a hearty and customizable dish to enjoy on its own or paired with cauliflower rice or roasted vegetables for a complete, wholesome meal.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 large yellow onion
• 2 tablespoons coconut oil
• 4 garlic cloves
• 1 inch piece fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 0.5 teaspoon turmeric
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 14-ounce can canned coconut milk
• 1 14-ounce can diced tomatoes
• 0.25 cup fresh cilantro
• 1 lime

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and set aside.

Step 2

Finely chop the onion, mince the garlic, and grate the ginger.

Step 3

Heat the coconut oil in a large skillet over medium heat.

Step 4

Add the chopped onion and sauté for 3-4 minutes until the onion is translucent.

Step 5

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 6

Add the curry powder, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper to the skillet, stirring to coat the onion mixture evenly in the spices.

Step 7

Add the chicken pieces to the skillet, cooking for about 5-7 minutes until the chicken is browned on all sides but not fully cooked through.

Step 8

Pour in the canned coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a simmer.

Step 9

Reduce the heat to low and let it simmer uncovered for about 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.

Step 10

Chop the cilantro and cut the lime into wedges.

Step 11

Once the curry is ready, remove it from the heat. Stir in the chopped cilantro.

Step 12

Serve hot with lime wedges on the side for squeezing over the curry.

Nutrition Facts

Serving size	(1548.1g)

Amount per serving	% Daily Value*
Calories	2102.1

Total Fat 141.4g	0%
Saturated Fat 111.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 7310.1mg	0%
Total Carbohydrate 68.4g	0%
Dietary Fiber 13.8g	0%
Total Sugars 30.0g
Protein 155.7g	0%

Vitamin D 22.7IU	0%
Calcium 358.5mg	0%
Iron 31.8mg	0%
Potassium 3492.2mg	0%

*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.

Source of Calories

Fat: 58.7%

Protein: 28.7%

Carbs: 12.6%