A quick, healthy and easy way to prepare Whole30 chicken curry. This delicious curry recipe is a serious meal planning game changer. It tastes absolutely delicious reheated and is the perfect lunch or dinner meal!
A Whole30 curry that's made for the masses
I made curry, everyone. Considering how often I go out for Thai and Indian food, I cannot believe it has taken me this long to bring curry and all of its glory to life in my kitchen.
Well, I shouldn't say I have never made curry. It has however taken me this long to hold off from eating it at all, in order to take pictures of it. There we go. Now, I've got my facts straight.
It also took me a bit of time to figure out how to make a completely Whole3o compliant. It's not that this recipe is difficult to make.
I just wasn't well versed with Whole30 recipe creation until about a year ago.
More like this:
Whole30 Shakshuka With Cauliflower Rice
This Whole30 chicken curry is loaded up with all of the veggies!
I'm a huge veggie advocate, especially in soups, stews and curries. They bring different flavors (obviously) and textures to the equation outside of your protein source.
This 10 minute Whole30 curry has all the nutrient dense ingredients in it… did you check out the list? I'll give you a sneak preview, just keep scrollin' along ????I love green curry, red curry, panang curry, yellow curry, YOU NAME IT & I LOVE IT. Seriously. I love coconut milk. I love spices. Curry can do me no wrong. When I went to Sprouts to make my first curry recipe, they only had green curry paste available.
So I went with it, and that's fine because green is my favorite color. Yeah, I'm such a kid.
When you make this Whole30 curry, you're going to want to make it again & again
I remember making curry for the first time with a curry paste instead of a bunch of powder. It was so exciting.
I felt like I had discovered something brand new (which I had… at least, for me personally.)
What's so awesome about this recipe (well, one of the things), is that you can get as creative with your vegetables add-ins as you'd like.
I decided to add in some butternut squash, green beans, cauliflower florets, as well as some cauliflower rice to serve with the curry.
Snuck some cauliflower rice into this paleo curry recipe...
This 10 minute Whole30 curry will keep in the refrigerator for up to one week. If you're not in the business of Whole30'ing, can alternatively serve this on steamed brown or white rice, if that's your style.
I am sure there is a reason they always serve it with curry at restaurants. So. dang. good. That's why.
But eating this curry with cauliflower rice is just as delicious, in my opinion. Just wait and see…!Oh- hey! Have you happened to see my brand, spanking new Whole30 Meal Plan? I've changed up the layout a bit and included 40+ recipes within the post.
This Whole30 chicken curry is the bee's knees. After you make it once, I know it will become a frequent go to in your home!
It's seriously time to dig in.
Oh, your kitchen is going to smell like curry for a few days. Breathe in, breathe out and embrace it ????
Whole30 Chicken Curry
Ingredients
- 2 pounds boneless skinless chicken thighs rinsed, patted dry & cut into cubes
- 1 ½ tablespoons ghee
- ¼ cup bone broth- Find Here!
- 1 large yellow onion diced
- 4 tablespoons green curry paste
- 40 ounces canned coconut milk (this is about 3 cans)
- 1 head cauliflower cut into florets
- 2 cups green beans trimmed
- 1 small butternut squash diced
- 2 teaspoons turmeric
- ¾ teaspoon ground ginger
- 2 teaspoons garlic powder
- 2 teaspoons curry powder
- 1 teaspoon red pepper flakes to taste (careful!)
- sea salt and black pepper to taste
- cooked cauliflower rice for serving
- fresh cilantro for serving
- spiced cashew pieces for serving
Instructions
- Heat a high-rimmed sauté pan with 1 tablespoon of ghee. While it is heating up, season your chicken thigh cubes with salt and pepper.
- Pan fry the chicken until lightly brown on all sides. Using a slotted spoon, transfer the chunks into a bowl and set aside. Discard the excess fat and juice from the pan.
- Add in bone broth and let onions cook until they look translucent (about 4-5 minutes).
- Throw the chicken back into the pan and add green curry paste. Stir until well combined, and pour in the canned coconut milk. Let it just come to a boil and turn it on medium-low heat.
- Add in all of the vegetables and other spices. Once the vegetables have cooked through (check if they are fork tender), lower the heat to a simmer and stir in turmeric.
- Add sea salt and ground black pepper, to taste.
- Let the curry simmer for 15-20 minutes, and mix in or top off with some fresh cilantro. Serve with cauliflower rice and top off with spiced cashews.
Francine says
This was amazingly delicious and super easy!!!!
Leigh says
I have made this at least 15 times. I half the recipe and only use the veggies I have on hand. Typically that is onion, green beans, and red bell pepper. I have alternated between green and red paste but my fav is the green. The seasonings in this recipe are SPOT ON. I often crave this meal and tonight was one of those nights. Thank you for creating and publishing this!
Julia says
Could I use butter instead of ghee? Would it taste a lot different?
No, absolutely not... go ahead and use butter!
Kari says
This looks SO good. Definitely going to make it tonight. Sorry if I missed this in my reading- but what do you mean when you say "spiced cashews"? Is there a particular brand you recommend buying? or do you have a recipe?
Thanks!!!!
Oh, sorry about that. You can ignore that... I need to update the recipe. I just lightly toasted them in a pan with some of my favorite spices!
Melissa says
How many ounces are in a serving?
Hmm, I did not measure ounces. Since there is 2 pounds of chicken, I included a serving as 4 ounces of chicken.
lynette says
This is one of my favorite curry recipes ever. I stopped whole 30 a year ago and have continued to make this recipe and share it with others. You can use any veggie you like (i use green beans, peppers, and onions) and it always comes out great. It's definitely not the quickest recipe to make but it's always worth it.
Arlene M says
Soo delicious. It really makes me happy that it's Whole30 compliant.
Kristin says
I made this last night, halving the recipe, as it was just a family of two! Plenty of leftovers!!
When I halved the spices, it didn't have enough flavor, so next time I would maybe even use 3/4 the amount and see how that is, if not the regular amount. I subbed snap peas for the green beans (YUM!), just a bag of frozen cauliflower florets (easy and cheaper!) and threw some pre-chopped butternut squash cubes to save time! It still took me way more than 10 minutes to make, probably closer to an hour total? But, it was worth the time because it was delish.
Evelyn says
Can you freeze this? Looking for freezable meal prep dishes.
Hi! Yep, you absolutely can.
Brittany Ferguson says
My husband liked this, but I found it to be quite bland. I followed the recipe exactly, and then decided to add a touch more of ginger and curry. It still felt bland to me.
Julie says
I’m gonna make this tomorrow night, can’t wait!
YAY!!!!!!!! I will text you!
Warner B says
Stop what you're doing an make this curry!! Whether you're doing Whole30 or not, it's freaking delicious and filling with healthy fats and protein! I subbed snap peas for the green beans and added shredded carrots and bell peppers to mine. It tasted even better the next day when the flavors had time to meddle together. I prepped a large batch of this to eat for the week and I'm looking forward to dinner every night this week 🙂
This makes me so happy to hear, wow what an awesome review!!!! Feel free to use the star rating system on the recipe card if you feel so inclined. It helps me and other readers out tremendously. I hope you get to try out more recipes soon-- a personal favorite right now is the tikka masala and one pan shrimp fajitas! 🙂
Lorraine says
Made this recipe last night and it was incredible. Thank you for this!!!
I swapped out the bone broth for chicken broth and used potatoes, red peppers, and snap peas as my veggies instead. Will definitely make again but this took about 1h30m and shouldn’t be called a 10 minute curry