Whole30 Indian Chicken Curry

Embark on a flavorful journey with this Whole30 Indian Chicken Curry, a wholesome, dairy-free twist on a classic comfort food. Tender bites of chicken thighs are simmered in a luscious, aromatic coconut milk-based curry sauce, infused with warming spices like cumin, garam masala, turmeric, and a touch of red chili for subtle heat. This recipe combines the rich creaminess of full-fat coconut milk with the vibrant tang of diced tomatoes, creating a perfectly balanced dish that's both hearty and healthy. Ready in just under an hour, it's ideal for weeknight dinners or meal-prepping, pairing beautifully with cauliflower rice for a satisfying Whole30-approved meal. Garnished with fresh cilantro for a burst of freshness, this easy-to-make curry brings bold Indian flavors to your table while keeping it entirely gluten-free, grain-free, and paleo-friendly.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 14.5 ounces canned diced tomatoes
• 1 cup coconut milk, full-fat
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

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

Step 2

In a large skillet or pot, heat coconut 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 ginger, cooking for another 2 minutes until fragrant.

Step 5

Add the diced tomatoes, cumin, coriander, turmeric, garam masala, red chili powder, and salt. Stir well to combine.

Step 6

Bring the mixture to a simmer and allow it to cook for 5 minutes, stirring occasionally.

Step 7

Pour in the coconut milk and stir to combine.

Step 8

Add the chicken pieces into the skillet, ensuring they are submerged in the curry sauce.

Step 9

Simmer the curry on low heat for 25-30 minutes, or until the chicken is cooked through and tender.

Step 10

Taste the curry and adjust seasoning if necessary.

Step 11

Garnish with freshly chopped cilantro before serving.

Step 12

Enjoy your Whole30 Indian Chicken Curry with cauliflower rice or a fresh salad.

Nutrition Facts

Serving size	1571.7 grams (1571.7g)

Amount per serving	% Daily Value*
Calories	2529

Total Fat 175.40g	225%
Saturated Fat 96.70g	484%
Polyunsaturated Fat 4.00g
Cholesterol 859mg	286%
Sodium 3566mg	155%
Total Carbohydrate 54.10g	20%
Dietary Fiber 20.60g	74%
Total Sugars 24.90g
Protein 190.50g	381%

Vitamin D 48IU	238%
Calcium 408mg	31%
Iron 25mg	141%
Potassium 3668mg	78%

*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: 61.7%

Protein: 29.8%

Carbs: 8.5%