Whole30 Potato and Chicken Curry

Warm up your weeknight dinners with this hearty and flavorful Whole30 Potato and Chicken Curry, a one-pot wonder that’s packed with wholesome, nutrient-dense ingredients. Tender pieces of chicken thighs and creamy baby potatoes simmer in a fragrant, coconut milk-based curry sauce infused with red curry paste, garlic, ginger, and a medley of spices like turmeric and curry powder. This dish gets a vibrant, fresh touch from wilted spinach, a zesty squeeze of lime, and a sprinkling of fresh cilantro to finish. With just 15 minutes of prep and a simmering process that fills your kitchen with irresistible aromas, this satisfying curry is not only easy to make but also entirely Whole30-compliant, dairy-free, and gluten-free. Perfect for meal prep or a cozy family dinner, serve it on its own or pair with cauliflower rice for an extra nutrient boost!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 units garlic cloves, minced
• 1 tablespoon ginger, freshly grated
• 2 tablespoons red curry paste (Whole30 compliant)
• 1 can (13.5 oz) coconut milk (full-fat, unsweetened)
• 1 cup chicken broth (low sodium, Whole30 compliant)
• 1.5 pounds baby potatoes, halved
• 1.5 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon sea salt
• 0.5 teaspoon freshly ground black pepper
• 2 cups spinach leaves
• 1 unit lime, juiced
• 0.25 cup cilantro, chopped (for garnish)

Directions

Step 1

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

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Stir in the minced garlic and grated ginger and cook for another 1 minute until fragrant.

Step 5

Add the red curry paste, curry powder, ground turmeric, sea salt, and black pepper. Stir well to combine and cook for 1-2 minutes.

Step 6

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

Step 7

Increase the heat to high and bring to a simmer.

Step 8

Add the baby potatoes and the chicken pieces to the pot.

Step 9

Reduce the heat to medium-low, cover, and let simmer for 30 minutes, or until the potatoes are tender and the chicken is cooked through.

Step 10

Stir in the spinach leaves and allow to wilt for 2-3 minutes.

Step 11

Taste and adjust seasoning if necessary. Stir in the juice of one lime before serving.

Step 12

Garnish with chopped cilantro and serve hot.

Nutrition Facts

Serving size	(2120.8g)

Amount per serving	% Daily Value*
Calories	2772.3

Total Fat 172.7g	0%
Saturated Fat 98.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 567.0mg	0%
Sodium 4652.6mg	0%
Total Carbohydrate 173.8g	0%
Dietary Fiber 30.8g	0%
Total Sugars 24.6g
Protein 146.8g	0%

Vitamin D 31.8IU	0%
Calcium 372.3mg	0%
Iron 30.5mg	0%
Potassium 6060.7mg	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: 54.8%

Protein: 20.7%

Carbs: 24.5%