Whole30 Chicken Vindaloo

Savor the bold and aromatic flavors of this Whole30 Chicken Vindaloo, a healthy twist on the classic Indian dish that's perfect for clean eating. Made with tender, perfectly spiced chicken thighs simmered in a vibrant sauce of cider vinegar, garlic, fresh ginger, and an array of warm spices like cumin, turmeric, and cinnamon, this recipe is packed with flavor and Whole30-compliant ingredients. Whole cloves and bay leaves infuse each bite with an authentic depth, while a sprinkle of fresh cilantro adds a refreshing finish. Ready in just an hour, this one-pot, gluten-free, and dairy-free delight pairs beautifully with cauliflower rice or steamed vegetables for a satisfying, keto-friendly meal. Perfect for meal prep or a crowd-pleasing dinner, this Chicken Vindaloo will transport your taste buds straight to India—without compromising your healthy lifestyle!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 1 large yellow onion
• 5 cloves garlic
• 1 inch fresh ginger
• 1 cup cider vinegar
• 1 cup water
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground mustard
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon ground cinnamon
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 4 whole cloves
• 2 bay leaves
• 0.5 cup fresh cilantro leaves

Directions

Step 1

Cut the chicken thighs into 1-inch pieces and set aside.

Step 2

In a large pot, heat the coconut oil over medium heat. Finely chop the onion and add it to the pot. Sauté for 5 minutes, or until the onion begins to soften and turn translucent.

Step 3

Mince the garlic and ginger, then add them to the pot. Stir frequently for another 2 minutes, until the garlic and ginger are fragrant.

Step 4

Add the chicken pieces to the pot, stirring to coat them in the onion, garlic, and ginger mixture. Cook until the chicken is browned on all sides, about 5-7 minutes.

Step 5

In a bowl, combine cider vinegar, water, ground cumin, ground turmeric, ground coriander, ground mustard, cayenne pepper, ground cinnamon, sea salt, and black pepper. Mix thoroughly to create the vindaloo spice mixture.

Step 6

Pour the spice mixture over the chicken in the pot. Stir well to ensure the chicken is coated evenly.

Step 7

Add the whole cloves and bay leaves to the pot. Cover with a lid and reduce the heat to low. Simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender.

Step 8

Remove the pot from the heat and discard the bay leaves and cloves.

Step 9

Garnish with freshly chopped cilantro leaves before serving.

Step 10

Serve hot with cauliflower rice or steamed vegetables to keep the meal Whole30 compliant.

Nutrition Facts

Serving size	(1737.4g)

Amount per serving	% Daily Value*
Calories	2368.3

Total Fat 132.1g	0%
Saturated Fat 50.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1134.0mg	0%
Sodium 3212.8mg	0%
Total Carbohydrate 37.4g	0%
Dietary Fiber 10.8g	0%
Total Sugars 7.2g
Protein 242.3g	0%

Vitamin D 63.5IU	0%
Calcium 404.3mg	0%
Iron 16.9mg	0%
Potassium 3275.1mg	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: 51.5%

Protein: 42.0%

Carbs: 6.5%