Whole30 Coconut Chicken Curry

Indulge in the creamy, bold flavors of this Whole30 Coconut Chicken Curry, a wholesome twist on a classic comfort dish. This one-pan recipe combines tender, bite-sized chicken with vibrant vegetables like red bell peppers and carrots, all simmered in a luscious coconut milk sauce infused with warming spices like curry powder, turmeric, and cumin. Perfectly seasoned with fresh ginger, garlic, and a splash of lime juice, this dish delivers a delightful balance of tangy and savory notes. Served over fluffy cauliflower rice, it’s not only Whole30-compliant but also gluten-free, dairy-free, and packed with nutrients. Ready in just 50 minutes and bursting with flavor, this curry is a must-try for busy weeknights or meal prep!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 pounds boneless chicken breasts
• 2 tablespoons coconut oil
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 1 medium, sliced red bell pepper
• 2 medium, sliced carrots
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1 14 oz can coconut milk
• 1 cup chicken broth
• 1 tablespoon lime juice
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped fresh cilantro
• 4 cups, cooked cauliflower rice

Directions

Step 1

Trim and cut the chicken breasts into bite-sized pieces.

Step 2

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

Step 3

Add the minced garlic and grated ginger to the skillet and sauté for another minute until fragrant.

Step 4

Add the sliced red bell pepper and carrots to the skillet, stirring occasionally, and cook for another 5 minutes until they start to soften.

Step 5

Sprinkle the curry powder, cumin, turmeric, and coriander over the vegetables and stir well to coat them in the spices.

Step 6

Add the chicken pieces to the skillet, stirring to coat them with the spice mixture. Cook the chicken for 5-7 minutes until it is browned on all sides but not completely cooked through.

Step 7

Pour the coconut milk and chicken broth into the skillet, stirring to combine. Bring the mixture to a gentle simmer.

Step 8

Reduce the heat to low, cover the skillet, and let the curry simmer for 15 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 9

Stir in the lime juice, sea salt, and black pepper, adjusting the seasoning to taste.

Step 10

Garnish the curry with chopped fresh cilantro before serving.

Step 11

Serve the curry over cooked cauliflower rice for a delicious and Whole30-friendly meal.

Nutrition Facts

Serving size	(2253.1g)

Amount per serving	% Daily Value*
Calories	1858.9

Total Fat 55.1g	0%
Saturated Fat 30.6g	0%
Polyunsaturated Fat 0.6g
Cholesterol 578.3mg	0%
Sodium 7789.4mg	0%
Total Carbohydrate 105.9g	0%
Dietary Fiber 20.8g	0%
Total Sugars 56.1g
Protein 230.2g	0%

Vitamin D 34.0IU	0%
Calcium 361.6mg	0%
Iron 22.2mg	0%
Potassium 4354.7mg	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: 26.9%

Protein: 50.0%

Carbs: 23.0%