Go Back
–+ servings

Whole30 Chicken Curry (Low Carb, Paleo)

mylifeinbalancegroup.com/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
Recipe Makes (Approximate): 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 Information (Approximate)

Calories: 468calProtein: 19gFat: 38gSaturated Fat: 27gCholesterol: 65mgSodium: 153mgPotassium: 1093mgTotal Carbs: 19gFiber: 6gSugar: 4gNet Carbs: 13gVitamin A: 1345IUVitamin C: 11.9mgCalcium: 90mgIron: 7.5mg
https://mylifeinbalancegroup.com/whole30-chicken-curry-low-carb-paleo/