Whole30 Chicken Curry
Whole30 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!
Servings Prep Time
8 20minutes
Cook Time
40minutes
Servings Prep Time
8 20minutes
Cook Time
40minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Add in bone broth and let onions cook until they look translucent (about 4-5 minutes).
  4. 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.
  5. 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.
  6. Add sea salt and ground black pepper, to taste.
  7. 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.
Recipe Notes

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.