Whole30 Chicken Tikka Curry

Experience the warm, comforting flavors of this Whole30 Chicken Tikka Curry, a healthy twist on a beloved classic. Made with tender, marinated boneless chicken thighs simmered in a luscious coconut milk curry, this recipe is packed with aromatic spices like garam masala, turmeric, and cumin seeds. Perfectly paleo and dairy-free, it swaps traditional cream for creamy coconut milk and ghee for a rich, velvety finish. Ready in just 45 minutes, this one-pot dish is ideal for busy weeknights or meal prepping, offering bold and vibrant flavors with minimal effort. Garnished with fresh cilantro, this gluten-free curry pairs beautifully with cauliflower rice or a simple green salad for a satisfying, Whole30-compliant meal.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams boneless chicken thighs
• 400 milliliters coconut milk
• 2 tablespoons ghee
• 1 large onion
• 4 cloves garlic
• 1 inch ginger
• 1 teaspoon cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 2 tablespoons lemon juice
• 0.25 cup fresh cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Dice the boneless chicken thighs into bite-sized pieces and set aside.

Step 2

In a large bowl, mix the lemon juice, cumin seeds, coriander powder, ground turmeric, garam masala, paprika, cayenne pepper, salt, and black pepper to make a marinade.

Step 3

Add the chicken pieces to the marinade and coat well. Set aside to marinate for at least 15 minutes while preparing other ingredients.

Step 4

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

Step 5

Heat 2 tablespoons of ghee in a large pan over medium heat.

Step 6

Add the cumin seeds and let them sizzle for a few seconds until fragrant.

Step 7

Add the chopped onion and sauté until golden brown, about 5 minutes.

Step 8

Stir in the minced garlic and grated ginger and cook for another 1 minute.

Step 9

Add the marinated chicken to the pan and cook until the chicken is browned on all sides, about 5 minutes.

Step 10

Pour in the coconut milk and stir to combine, bringing to a gentle simmer.

Step 11

Lower the heat and let the curry simmer for about 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.

Step 12

Finely chop the fresh cilantro and sprinkle it over the curry.

Step 13

Serve hot, garnished with more cilantro if desired.

Nutrition Facts

Serving size	(1208.8g)

Amount per serving	% Daily Value*
Calories	1412.6

Total Fat 81.8g	0%
Saturated Fat 32.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 513.3mg	0%
Sodium 2784.8mg	0%
Total Carbohydrate 72.2g	0%
Dietary Fiber 8.1g	0%
Total Sugars 39.1g
Protein 106.1g	0%

Vitamin D 0IU	0%
Calcium 245.5mg	0%
Iron 12.9mg	0%
Potassium 2111.1mg	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: 50.8%

Protein: 29.3%

Carbs: 19.9%