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

Mr. FFF and I were talking the other day and both agreed that we could actually LIVE off of curry.
His favorite is the vegan pumpkin curry and my favorite is either THIS one OR vegan coconut sweet potato curry. It just depends if you’re feeling vegan or carnivorous, you know?
But really, we love all the curry on the blog. Crockpot Thai peanut butter chicken curry, Slow cooker mango chicken curry or this more traditional Indian curry, we don’t complain.
Why You Will LOVE This Recipe
- 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!
- I love that with curry you can be creative and kind of make it your own — there’s not just one type of curry to enjoy. 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.
- You can make it any number of ways (stove top, Crock Pot, etc) and make any number of adjustments to cater to your dietary needs

INGREDIENTS
- 2 tbsp coconut oil, divided
- 1 1/2 lb 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
INSTRUCTIONS
- Heat 1 tablespoon 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 and shred with two forks on a cutting board, then stir it back into the curry along with the cilantro.
- Serve with rice of 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, just like in my coconut curry soup:
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 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 can’t finish it all, 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
Instant Pot Tahini Cashew Curry
Thai Pineapple Paleo Chicken Curry

Ingredients
- 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
Instructions
- 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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Jen says
We love curry too though I’ve never tried making it myself, we just always order it when we go out. I’m excited to try this, thanks.
Jill says
I’m thinking that I don’t make curry nearly often enough. I pinned this recipe – it looks so delicious!
Katie says
I love how this is delicious, healthy, and guilt free! It also includes all my friends and family members who have food allergies.
Erika says
This is a great chicken dish! Super flavorful.
Suzy says
So tasty and good! Loved using the coconut milk instead of heavy cream! Just perfect!
Kai Indigo says
Jam packed with flavor!! I was finally able to get some chicken in the stores again after a few weeks of empty shelves, and I couldn’t be happier that I found this recipe! I left out the bell pepper as I am in ketosis for a bit and it was still just perfect!
Taylor Kiser says
YAY!!! So glad you loved it!!!!
Emily says
Really yummy, I think next time I’ll add an extra bell pepper, that was my favorite part! Thanks for sharing.
Taylor Kiser says
Yay! So glad you enjoyed!
Leanne says
What is the calorie count per serving?
Taylor Kiser says
Feel free to plug the recipe into something like myfitnesspal.com and it will tell you! Thanks!
Reagan says
Excited to try this! Have you ever used salmon instead of chicken? Just curious,…thank you!
Taylor Kiser says
I have not but that would be SO GOOD I think! Let me know!
Nez says
Hi, the curry looks yum and tempting !! may i know how many calories would a serving have?
Taylor Kiser says
Feel free to plug the recipe into something like myfitnesspal.com and it will tell you! Thanks!
Sarah says
Hi! We just got done eating this chicken curry and I wanted to say my whole family loved it! I’m trying to get better at leaving feedback on recipes we really enjoy. My husband and I added some chilies to ours but it was perfectly mild for my 12 year old daughter. Ate it with basmati rice but would be just as good with cauliflower rice! My daughter wants us to add it to our weekly dinners!
Thank you for the recipe!
Taylor Kiser says
Thank you, Sarah, for coming back to leave feedback! So glad you and your family enjoyed this!