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!
Just letting you know this Whole30 chicken curry recipe is sponsored by the awesome folks over at Bonafide Provisions!
A Whole30 curry that’s made for the masses
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:
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 ????
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…!
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 ????
This post is sponsored by the lovely folks at Bonafide Provisions. Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!
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Whole30 Chicken CurryWhole30 Chicken Curry. Quick, healthy and way too easy to prepare! This Whole30 curry is a serious meal planning game changer. It tastes absolutely delicious reheated and is the perfect lunch or dinner meal! |
- 2 pounds boneless skinless chicken thighs rinsed, patted dry & cut into cubes
- 1 1/2 tablespoons ghee
- 1/4 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
- 3/4 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
| Info |
| Cook Time | 40 minutes |
| Prep Time | 20 minutes |
| Servings |
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Ingredients
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You can play around with the spice amounts once your curry begins to simmer. I prefer my curries with a kick, so I added a good amount more of red chili flakes and pepper, as well as turmeric.
- 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.
This looks fabulous! I love a quick curry!
It really is fabulous… if you do try it, let me know what ya think!
This recipe is BOMB. ????
Hi Karen, thank you SO much… and yeah, it’s definitely one of my favorites 🙂 So easy! If you liked the recipe, can you do me a favor and rate it (using the 1-5 star rating system towards the bottom of the recipe post)? That helps me out a ton! ????
Made this last night and it was delicious! I pretty much followed to a T but added zucchini and didn’t use the bone broth. My only beef (And, I should have realized this would be the case!) is that it took pretty long to cook… about an hour and a half… a decent amount of which was hands on. This was after chopping chicken and veggies over the week end.
The good news is that there are lots of leftovers so the work was worth it!
Hi Emily, I’m so sorry to hear that it took so long to cook. I found that most of the time was just letting it simmer. May I ask what was taking you that long? I’m glad that you liked the taste at least 🙂
I have to second Emily’s comment re: prep & cook time. There is no way one person can prep and make this dish as the recipe states in 40 min (10 min prep + 30 min cook). Took my boyfriend and I 1.5 hours as well. Peeling and dicing the butternut squash alone took close to 10 min! Additionally, the cook times just don’t add up – browned chicken (at least 4-5 min), translucent onions (~5 min), fork-tender butternut squash (at least 15 min) and then let all of it simmer for 20 min? You’re already at 45 min and that’s not listing every step in the recipe.
Now, that being said – the flavor is freakin’ fantastic and the end result is absolutely delicious! I will definitely make this curry again – just will ensure I start cooking earlier and/or prep the veggies the day before. If you’re on the fence re: attempting this dish, do it…just be aware of the additional cook time required for any amateur chef.
Hi Kara, thank you so much for providing me with this feedback. I have adjusted the prep/cook times accordingly. I apologize for being a little bit ambitious with the estimates. I’m really happy to hear you enjoyed the dish and so appreciative of your feedback! 🙂
Hi Monica…..full fat coconut milk for this recipe? Thx
Hi there. Yes!
This looks fantastic and I’m excited to try it. But doesn’t 40 oz of coconut milk give it a TON of sugar and calories?
Hi there. An entire can of full-fat coconut milk only contains about 5 grams of sugar. There is absolutely a lot of fat in it, but it is coming from an extremely healthy source- the coconut. Healthy fats are incredible for your brain and your body. I wouldn’t ever discourage you from making this dish because of this. I hope you get to try it!
How many calories is this?