Whole30 Coconut Curry Chicken

Indulge in the rich, aromatic flavors of Whole30 Coconut Curry Chicken, a wholesome and satisfying dish perfect for clean eating enthusiasts. Tender, juicy chicken thighs are simmered in a velvety coconut milk sauce, infused with bold spices like curry powder, turmeric, and a hint of cayenne for a subtle kick. Vibrant vegetables such as red bell peppers and carrots add a burst of color and natural sweetness, while fresh ginger and garlic elevate the dish with their warm, zesty notes. Finished with a splash of lime juice and a garnish of fresh cilantro, this hearty one-pan meal is as nutritious as it is delicious. Ready in just 50 minutes, it’s paleo-friendly, dairy-free, and perfect for a quick weeknight dinner or meal prep. Serve it over cauliflower rice or alongside a crisp salad to keep it fully Whole30-compliant!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 pounds Boneless, skinless chicken thighs
• 2 tablespoons Coconut oil
• 1 large Yellow onion, chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 1 large Red bell pepper, sliced
• 2 medium Carrots, sliced
• 2 tablespoons Curry powder
• 1 teaspoon Ground turmeric
• 0.25 teaspoon Cayenne pepper
• 14 ounces Full-fat coconut milk
• 1 cup Chicken broth
• 1 tablespoon Fish sauce
• 2 tablespoons Lime juice
• 0.25 cup Fresh cilantro, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for about 3 minutes until it begins to soften.

Step 3

Stir in the minced garlic and grated ginger, and cook for another 2 minutes.

Step 4

Add the sliced red bell pepper and carrots, cooking for an additional 3 minutes.

Step 5

Push the vegetables to the side of the skillet and add the chicken thighs.

Step 6

Cook the chicken until it is lightly browned on both sides, about 4-5 minutes per side.

Step 7

Stir in the curry powder, turmeric, cayenne pepper, salt, and black pepper, ensuring the chicken and vegetables are evenly coated.

Step 8

Pour in the coconut milk and chicken broth, stirring to combine.

Step 9

Bring the mixture to a gentle simmer, cover the skillet, and cook for about 20 minutes or until the chicken is cooked through and the sauce has thickened slightly.

Step 10

Stir in the fish sauce and lime juice, and let it simmer for an additional 2 minutes.

Step 11

Remove from heat and garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(1950.0g)

Amount per serving	% Daily Value*
Calories	2824.0

Total Fat 199.0g	0%
Saturated Fat 127.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 850.5mg	0%
Sodium 9022.7mg	0%
Total Carbohydrate 73.3g	0%
Dietary Fiber 21.5g	0%
Total Sugars 34.8g
Protein 197.1g	0%

Vitamin D 47.6IU	0%
Calcium 323.1mg	0%
Iron 33.0mg	0%
Potassium 4171.8mg	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: 62.3%

Protein: 27.4%

Carbs: 10.2%