Whole30 Curry Chicken Thigh

Indulge in the warm, aromatic flavors of this Whole30 Curry Chicken Thigh recipe, a savory dish that's both healthy and irresistibly satisfying. Featuring tender, bone-in, skin-on chicken thighs seared to golden perfection and simmered in a rich sauce made with creamy coconut milk, fragrant curry powder, and a zesty touch of lime juice, this recipe is a true culinary delight. Perfect for those following a Whole30, paleo, or gluten-free lifestyle, this one-pan dish is packed with wholesome ingredients like fresh ginger, garlic, and onions for maximum flavor. Ready in under an hour, it's a simple yet impressive meal ideal for weeknight dinners or meal prep. Garnished with vibrant cilantro, this curry pairs beautifully with cauliflower rice or roasted vegetables for a complete, nutrient-packed meal. Get ready to savor every bite of this boldly spiced, Whole30-approved masterpiece!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs, bone-in and skin-on
• 2 tablespoons Coconut oil
• 1 piece Onion, medium, diced
• 4 cloves Garlic cloves, minced
• 1 tablespoon Ginger, fresh, grated
• 2 tablespoons Curry powder
• 1 can (approximately 13.5 oz) Coconut milk, full-fat
• 1 cup Chicken broth
• 2 tablespoons Lime juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Cilantro, chopped (for garnish)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Heat a large oven-proof skillet or Dutch oven over medium-high heat and add the coconut oil.

Step 3

Season the chicken thighs with salt and pepper on both sides.

Step 4

Once the oil is hot, add the chicken thighs skin-side down. Sear for about 5 minutes until the skin is golden and crisp. Flip and sear the other side for another 3 minutes. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the diced onion and sauté for about 3 minutes or until translucent.

Step 6

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

Step 7

Stir in the curry powder and cook for about 30 seconds to toast the spices.

Step 8

Pour in the coconut milk and chicken broth, and bring to a simmer while scraping up any browned bits from the bottom of the skillet.

Step 9

Return the chicken thighs to the skillet, skin-side up. Transfer the skillet to the preheated oven and bake for 30 to 35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Step 10

Remove from the oven and stir in the lime juice.

Step 11

Garnish with chopped cilantro and serve hot.

Nutrition Facts

Serving size	(1781.3g)

Amount per serving	% Daily Value*
Calories	3327.8

Total Fat 262.8g	0%
Saturated Fat 145.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 846mg	0%
Sodium 7801.4mg	0%
Total Carbohydrate 46.4g	0%
Dietary Fiber 10.9g	0%
Total Sugars 18.3g
Protein 213.5g	0%

Vitamin D 0IU	0%
Calcium 237.8mg	0%
Iron 31.4mg	0%
Potassium 3711.0mg	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: 69.5%

Protein: 25.1%

Carbs: 5.5%