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Whole30 chicken curry in a bowl with cauliflower rice

Whole30 Chicken Curry (Low Carb, Paleo)

This Whole30 chicken curry recipe is restaurant-quality and surprisingly easy. Low carb, paleo, and, of course, Whole30, this Whole30 chicken curry recipe is a favorite at our home and doesn't even require any hard-to-find ingredients! You'll love this Whole30 chicken curry recipe because it's super flavorful and versatile, and it might even replace some Indian takeout!
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Yield:4 servings

Ingredients

  • 2 ½ Tbsp. + 1 tsp. ghee divided
  • 1 large red onion diced
  • 2 Tbsp. ginger thinly sliced
  • 6 cloves garlic thinly sliced
  • 1 Tbsp. chili powder preferably Indian chili powder but any will do
  • 2 Tbsp. curry powder
  • ½ tsp. turmeric
  • ½ tsp. garam masala
  • dash cinnamon
  • salt to taste
  • water as needed
  • 1 cup Roma Tomatoes diced (about 2)
  • 2 large boneless skinless chicken breasts about 2 lb., cut into bite-sized pieces
  • 4 cups mushrooms quartered (about 8 oz.)
  • 1 14- ounce can coconut milk or cream unsweetened
  • cayenne pepper to taste

To Serve

  • cauliflower rice steamed
  • 1 tsp. ghee
  • 1 tsp. mustard seeds
  • 2 serrano chiles split
  • fresh cilantro leaves chopped

Instructions

  • Heat 1 1/2 tablespoons ghee in a large skillet over medium heat. Cook onions and ginger until onions are softened. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
  • Add chili powder, curry powder, turmeric, garam masala, cinnamon, and a few big pinches of salt. Stir well to combine and sauté on low heat until a toffee brown but not burned, about 20 minutes. Add a tablespoon or two of water, as needed, to keep from burning. Cook until the curry smell begins to become more prominent.
  • Add tomatoes and cook until the mixture is shiny and soupier than the spice-onion mixture. Remove from pan and transfer to food processor or blender; process until a smooth paste. Set aside.
  • Return skillet to stove and add 1 tablespoon ghee. Add chicken pieces and cook, stirring frequently, until just opaque. Add mushrooms and sauté until browned and softened.
  • Add curry paste from step 3 and stir well to combine. Sauté for 2-3 minutes, then add 1/2 cup water and can of coconut milk. Stir well. Simmer 10 minutes or until sauce is thickened and chicken is cooked through. Remove from heat.
  • In a small skillet, heat 1 tsp. ghee over medium heat. Add mustard seeds and green chiles. Sauté until mustard seeds start to pop and green chile is softened.
  • Spoon cauliflower rice into serving bowls, top with chicken curry, then with mustard seed-chile mixture. Garnish with fresh cilantro leaves.

Nutrition

Calories: 468kcal | Protein: 19g | Fat: 38g | Saturated Fat: 27g | Cholesterol: 65mg | Sodium: 153mg | Potassium: 1093mg | Total Carbs: 19g | Fiber: 6g | Sugar: 4g | Net Carbs: 13g | Vitamin A: 1345IU | Vitamin C: 11.9mg | Calcium: 90mg | Iron: 7.5mg