This Whole30 Coconut Paleo Chicken Curry is an easy weeknight dinner with bold, Indian flavor. Simple to make, great for meal prep and healthy too!
PIN Whole30 Coconut Paleo Chicken Curry
Spoiler alert: one day I might just become a curry blog.
I’m kidding, but only sort of. Mr. FFF and I were talking the other day and both agreed that we could actually LIVE off of curry.
Whole30 Coconut Paleo Chicken Curry Ingredients
If there’s something I could eat ALL. THE. TIME, it’s got to be curry. I love the spices, I love the heat, I love the textures, colors, and flavors that make it the deliciousness it us! As I’ve already mentioned, my blog is LOADED with a wide variety of curries to please everyone, like Slow Cooker Jerk Chicken Curry and MANY more. I love that with curry you can be creative and kind of make it your own- theres not just one type of curry to enjoy and I want to devour them ALL!
For this whole30 chicken curry, you will need:
- Coconut Oil
- Boneless skinless chicken thighs
- Red pepper, diced
- Onion, diced
- Garlic, minced
- Ginger, minced
- Yellow curry powder
- Ground Cumin
- Garam Masala
- Crushed Tomatoes
- Full fat coconut milk
How to Make Whole30 Coconut Paleo Chicken Curry
Something else that makes curry recipes my absolute FAVE is that they can have all that flavor, all that texture, all that curry goodness, and be easy peasy to put together. This paleo curry will be ready in no time and ready to enjoy with all your curry loving friends and family! Even picky eaters will be crazy about it, that’s a guarantee! We’ve rounded up our ingredients, now let’s get saucy!
Heat one tablespoon of the coconut oil on medium-high heat in a high sided pan or wok and add the chicken. Sear it on each side for 1-2 minutes, until it’s golden brown, then transfer to a plate.
Add in the remaining oil along with the red pepper, onion, garlic, ginger, curry powder, turmeric and garam masala and cook until the veggies begin to soften. This should take 5 minutes or so.
Add in the rest of the ingredients, right up to the cilantro and bring it to a soft boil. Boil for 3 minutes, then reduce the temperature, cover, and let the sauce simmer for 10 minutes. Uncover and simmer for an additional 5-10 minutes, while the sauce thickens slightly.
Remove the chicken and shred it up on a cutting board with 2 forks. Stir it back in to the sauce.
Serve this curry over the rice of your choice and DEVOUR!
Dairy Free Swaps
So, Mr. FFF can’t have dairy, so I need to be mindful of that when cooking for him. It’s actually not difficult at all to come up with ways to make food delicious and leave dairy products out of the equation. In this whole30 curry recipe, I’ve made it Mr. FFF-friendly by swapping out a couple of ingredients for a dairy free option:
Heavy Cream: many curries and sauces use heavy whipping cream to add that richness. Thankfully, full fat coconut milk will do the same thing while also adding that creamy coconut flavor that brings life to this curry!
Butter: Instead of frying up your protein and veggies in butter, coconut oil is a great alternative
Spice, Spice Baby
DID YOU KNOW that many spices not only add flavor to dishes we cook, but they can also be beneficial to our health and well being? It’s a win win situation! Here is some more info on how these spices can benefit you:
- Yellow Curry Powder: it is a cancer fighting, inflammation reducing, digestion aiding spice that tastes DELISH!
- Turmeric: it has anti-inflammatory, anti-microbial, and antioxidant properties and may be beneficial in improving the health of your skin.
- Ground Cumin: it is a rich source of iron, as well as promotes and aids in healthy digestion.
- Garam Masala: this indian spice has been known to lower cholesterol and blood sugar levels, and is also anti-inflammatory!
Can you freeze Curry?
If you’ve made up a big pot of curry and have too many leftovers to finish off, freezing curry is a great option! All you need to do is put it in an airtight container and store it in the freezer for up to 3 months. Curry freezes and thaws very well so it is a fabulous freezer meal to have for those busy days!
Other Healthy Curry Recipes
- 2 Tbsp Coconut oil, divided
- 1 1/2 Lbs Boneless skinless chicken thighs
- 1 Red pepper, thinly sliced
- 1/2 Cup Onion, diced
- 1/2 Tbsp Fresh garlic, minced
- 1/2 Tbsp Fresh ginger, minced
- 4 tsp Yellow curry powder
- 2 tsp Turmeric
- 1 tsp Ground cumin
- 1 tsp Garam masala
- 1 tsp Salt
- 1 1/2 Cups Crushed tomatoes
- 1 Can Full fat coconut milk (14 oz)
- 1/2 Cup Cilantro, minced
- Rice or cauliflower rice, for serving
- Heat 1 tbsp of the coconut oil in a large, high-sided frying pan on medium/high heat. Add in the chicken thighs and cook for 1-2 minutes per side until seared and golden brown, then transfer to a plate.
- Add the remaining oil and turn the heat to medium. Add the red pepper, onion, garlic, ginger, curry powder, turmeric and garam masala and cook until the veggies begin to soften, about 5 minutes.
- Add in the rest of the ingredients, up to the cilantro, and bring to a boil. Boil 3 minutes then cover, reduce the heat to low and simmer for 10 minutes. Uncover, and simmer another 5-10 minutes until the sauce is slightly thickened.
- Remove the chicken to a cutting board and shred with two forks, then stir it back into the curry along with the cilantro.
- Serve with rice of choice and DEVOUR!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 8 POINTS+: 7 OLD POINTS: 6
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