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Whole30® Coconut Chicken Curry

Rated as 5 out of 5 Stars
31

"This Whole30® meal is packed with flavor and nutrient-rich ingredients and will surely curb your hunger!"
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Ingredients

1 h 44 m servings 479
Original recipe yields 8 servings

Directions

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  1. Heat coconut oil in a heavy-bottomed skillet over medium-low heat until shimmering. Add chicken. Cook, tossing to avoid sticking and burning, until no longer pink in the center, about 7 minutes. Move chicken to a bowl.
  2. Combine onions, red bell pepper, jalapeno pepper, garlic, and ginger in the skillet. Cook and stir until vegetables are softened, about 7 minutes. Add sweet potato, plantain, and carrots. Cook, stirring occasionally, until slightly tender, about 5 minutes.
  3. Pour coconut milk, tomatoes, and water into the vegetable mixture; stir to combine. Cook, covered, until flavors meld, about 30 minutes. Add kale, curry powder, salt, black pepper, and cilantro. Cook until sweet potatoes and carrots are soft, about 30 minutes more.

Nutrition Facts


Per Serving: 479 calories; 28.7 39 22.8 44 875 Full nutrition

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Reviews

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I have made other Whole 30 curry chicken recipes and this is by far the best. The vegetables make it more hearty and filling. For added flavor, I seasoned the chicken with salt, pepper and curry...