Whole30 Creamy Chicken Curry

Dive into a bowl of rich and flavorful comfort with this Whole30 Creamy Chicken Curry—a wholesome, dairy-free twist on a classic dish! Made with tender, perfectly seared chicken thighs and simmered in a luscious coconut milk base infused with warming spices like cumin, coriander, and garam masala, this curry strikes the perfect balance between indulgence and healthy eating. Bright bursts of fresh vegetables, including carrots, bell peppers, and zucchini, add vibrant color and texture, while fresh cilantro and a squeeze of lime elevate every bite. Ready in just one hour, this one-pot meal is ideal for busy weeknights, meal prep, or impressing guests with its bold, aromatic flavors. Completely paleo and Whole30-compliant, it’s a guilt-free crowd-pleaser you’ll return to again and again.

Nutriscore Rating: 68/100

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, finely chopped
• 4 units garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 0.5 teaspoon cayenne pepper
• 14 ounces coconut milk (full fat)
• 1 cup chicken broth
• 2 medium carrots, sliced
• 1 medium red bell pepper, chopped
• 1 medium zucchini, chopped
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 unit lime, cut into wedges

Directions

Step 1

Begin by cutting the chicken thighs into bite-sized pieces and season them with salt and black pepper.

Step 2

In a large skillet or Dutch oven, heat the coconut oil over medium-high heat.

Step 3

Add the chicken pieces to the skillet in a single layer. Sear them until browned on both sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, reduce the heat to medium and add the chopped onion, stirring occasionally until translucent, about 5 minutes.

Step 5

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

Step 6

Stir in the cumin, coriander, turmeric, garam masala, and cayenne pepper. Toast the spices for 1-2 minutes, until they release their aroma.

Step 7

Pour in the coconut milk and chicken broth; stir until well combined.

Step 8

Return the chicken to the skillet, along with the carrots, red bell pepper, and zucchini.

Step 9

Bring the liquid to a gentle simmer, cover, and cook for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 10

Adjust salt and pepper to taste if needed.

Step 11

Garnish the curry with freshly chopped cilantro before serving.

Step 12

Serve hot with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(2360.8g)

Amount per serving	% Daily Value*
Calories	3376.2

Total Fat 227.8g	0%
Saturated Fat 134.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1134.0mg	0%
Sodium 3913.1mg	0%
Total Carbohydrate 89.9g	0%
Dietary Fiber 19.6g	0%
Total Sugars 37.1g
Protein 258.6g	0%

Vitamin D 63.5IU	0%
Calcium 483.7mg	0%
Iron 26.7mg	0%
Potassium 5370.2mg	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: 59.5%

Protein: 30.0%

Carbs: 10.4%