Whole30 Kadai Chicken

Embrace vibrant flavors and wholesome ingredients with this Whole30 Kadai Chicken recipe, a health-conscious twist on a beloved Indian classic. Tender chicken thighs are simmered in a fragrant tomato-based curry infused with toasted spices like coriander, cumin, and black pepper for a robust, earthy flavor. Crisp bell peppers and hints of ginger and garlic bring freshness to every bite, all while being cooked in nutrient-rich coconut oil for a paleo-approved finish. Perfect for busy weeknights or meal prep, this one-pan dish is gluten-free, dairy-free, and Whole30-compliant, making it a satisfying and guilt-free indulgence. Serve it over cauliflower rice or enjoy it solo for a hearty, flavor-packed meal that your taste buds will thank you for!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 1 medium red capsicum (bell pepper), chopped
• 1 medium green capsicum (bell pepper), chopped
• 1 large onion, finely chopped
• 3 medium fresh tomatoes, pureed
• 4 pieces garlic cloves, minced
• 1 inch piece ginger, grated
• 1 tablespoon whole coriander seeds
• 1 teaspoon whole cumin seeds
• 1 teaspoon whole black peppercorns
• 2 pieces whole dried red chilies
• 1 teaspoon garam masala
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped
• 0.5 cup water

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a dry skillet over medium heat, add coriander seeds, cumin seeds, black peppercorns, and dried red chilies. Toast the spices for 2-3 minutes until aromatic.

Step 3

Transfer the toasted spices to a mortar and pestle or spice grinder and grind them into a coarse powder. Set aside.

Step 4

Heat coconut oil in a large pan over medium-high heat. Add chopped onions and sauté until golden brown.

Step 5

Add minced garlic and grated ginger to the onions, and sauté for another 2 minutes until fragrant.

Step 6

Stir in the pureed tomatoes and cook for 5-6 minutes, until the oil begins to separate from the tomato mixture.

Step 7

Add the ground spice mixture, garam masala, and salt to the pan. Mix well to combine the spices with the tomato base.

Step 8

Add the chicken pieces and stir to coat them in the spice mixture. Cook for 5-7 minutes until the chicken is browned.

Step 9

Pour in the water, cover the pan, and let the chicken simmer for 15-20 minutes on medium-low heat, stirring occasionally.

Step 10

Add the chopped red and green capsicum to the pan and cook for an additional 5 minutes, ensuring the capsicum retains some crunch.

Step 11

Adjust seasoning with more salt if necessary and garnish with fresh cilantro before serving.

Step 12

Serve hot and enjoy your Whole30 Kadai Chicken with your favorite side dish or cauliflower rice.

Nutrition Facts

Serving size	(1180.0g)

Amount per serving	% Daily Value*
Calories	1523.7

Total Fat 86.2g	0%
Saturated Fat 38.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 625mg	0%
Sodium 2841.5mg	0%
Total Carbohydrate 48.8g	0%
Dietary Fiber 14.0g	0%
Total Sugars 19.1g
Protein 138.7g	0%

Vitamin D 35IU	0%
Calcium 254.4mg	0%
Iron 11.2mg	0%
Potassium 2475.0mg	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: 50.8%

Protein: 36.4%

Carbs: 12.8%