Whole30 Spicy Kari (Indonesian Chicken Curry)

Warm up your kitchen with the bold, aromatic flavors of Whole30 Spicy Kari, a stunning Indonesian chicken curry that’s as wholesome as it is satisfying. Crafted with tender, bite-sized chicken thighs simmered to perfection in a rich, creamy coconut milk base, this dish bursts with vibrant layers of turmeric, coriander, cumin, and a hint of cinnamon. Fresh ginger, garlic, and a touch of cayenne add an invigorating heat, balanced beautifully by the brightness of lime juice and the crunch of julienned carrots and green beans. Entirely Whole30-compliant, this curry is a guilt-free indulgence packed with nutrients and perfect for meal prep. Serve it over cauliflower rice or alongside a crisp salad, and top with fresh cilantro and red chilies for a flavorful finish your taste buds will thank you for.

Nutriscore Rating: 67/100

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 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Cayenne pepper (adjust to taste)
• 1 teaspoon Paprika
• 0.5 teaspoon Ground cinnamon
• 13.5 ounces Full-fat coconut milk
• 1 cup Chicken stock (Whole30-compliant)
• 2 tablespoons Lime juice
• 2 Fresh red chilies, sliced (optional for garnish)
• 0.25 cup Fresh cilantro, chopped (optional for garnish)
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 2 medium Carrot, julienned or sliced
• 1 cup Green beans, trimmed

Directions

Step 1

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

Step 2

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

Step 3

Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

Step 4

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 5

Add the turmeric, coriander, cumin, cayenne pepper, paprika, and cinnamon to the pan. Stir well to toast the spices for 30-60 seconds.

Step 6

Add the chicken pieces to the pan, coating them in the spices. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

Step 7

Pour in the coconut milk and chicken stock. Add the julienned carrots and green beans. Stir to combine.

Step 8

Season with sea salt and black pepper, then bring the mixture to a gentle simmer.

Step 9

Cover the pan and let the curry cook for 25-30 minutes, stirring occasionally, until the chicken is tender and the vegetables are cooked through.

Step 10

Stir in the lime juice and adjust seasoning if needed.

Step 11

Serve the curry hot, garnished with sliced red chilies and chopped cilantro, if desired. Pair with cauliflower rice or a simple side salad for a complete Whole30 meal.

Nutrition Facts

Serving size	(2158.9g)

Amount per serving	% Daily Value*
Calories	3307.0

Total Fat 221.9g	0%
Saturated Fat 131.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1134.0mg	0%
Sodium 4173.2mg	0%
Total Carbohydrate 82.1g	0%
Dietary Fiber 26.7g	0%
Total Sugars 33.1g
Protein 256.1g	0%

Vitamin D 63.5IU	0%
Calcium 470.1mg	0%
Iron 29.3mg	0%
Potassium 5002.5mg	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: 59.6%

Protein: 30.6%

Carbs: 9.8%