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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 weird ingredients! You'll love this Whole30 chicken curry recipe because it's super flavorful and versatile, and it might even replace some Indian takeout!

Course Main Course
Cuisine Indian, Indian / Pakistani, Paleo, Whole30
Keyword dinner, indian, whole30
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 468 kcal


  • 2 1/2 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
  • 1/2 tsp. turmeric
  • 1/2 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


  1. 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.
  2. 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.
  3. 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.

  4. 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.

  5. 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.

  6. 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.
  7. Spoon cauliflower rice into serving bowls, top with chicken curry, then with mustard seed-chile mixture. Garnish with fresh cilantro leaves.
Nutrition Facts
Whole30 Chicken Curry (Low Carb, Paleo)
Amount Per Serving
Calories 468 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 27g169%
Cholesterol 65mg22%
Sodium 153mg7%
Potassium 1093mg31%
Carbohydrates 19g6%
Fiber 6g25%
Sugar 4g4%
Protein 19g38%
Vitamin A 1345IU27%
Vitamin C 11.9mg14%
Calcium 90mg9%
Iron 7.5mg42%
* Percent Daily Values are based on a 2000 calorie diet.