Before my keto peeps start freaking out about the use of potatoes in this recipe and title, I can assure you this Whole 30 Curried Chicken recipe will easily convert using cauliflower as a low carb substitute for the potatoes – and it will be just as delicious if not more so! I will also provide the nutrition info both ways in the recipe box notes sections.
While on the Whole 30 this month I definitely embraced the eating of fruit and potatoes as one of the perks, though if I’m being honest I wasn’t as strict as I should have been to the Whole 30 guidelines this time around. #cheatercheaterchocolateeater ? ? ?
Even while I approached this time on the Whole 30 in a more relaxed way than is recommended, I still lost inches and had to punch a new hole in a belt to a dress I love just yesterday. I also accomplished what I really wanted, which was to put a stop to the cycle of mindless and unhealthy eating that I’d gotten into during our move.
So overall it’s been a good Whole 30 for me in that respect. Just don’t tell Melissa and Dallas that I cheated. ? #somuch
The absolute highlight of my month was this fantastic chicken curry though. It’s my Whole 30 friendly interpretation of a delicious curry I had recently here in Belize – and I literally ate for lunch and dinner 3 days in a row until it was gone.
And then I was sad about it – in fact I might make it again this week, because it’s all I can think about lately. ? ? ?
Many curries, while delicious, can be unbearably complicated in the making – which is why I usually prefer to order them out. #solazy #dontjudge
In contrast, this relatively easy chicken curry recipe jams a surprising amount of delicious curry flavor into your face, but doesn’t require the tedious making of pastes or elaborate spice mixes to get you there.
To achieve the most intense flavor, I do recommend marinating the chicken overnight if possible, but it’s not strictly necessary.
The ratio of crazy good flavors to minimal effort makes this, in my opinion, the winningest recipe that has ever won at #winning. Forget about the fact that it’s so healthy that it even meets the strict Whole 30 guidelines – it also tastes AMAZING.
Meltingly tender chicken, comforting and hearty chunks of potatoes (or cauliflower) that soak up all that spicy, sweet, silky coconut milk curry sauce. Is it getting hot in here or is it just me??? Whew…
While it’s delicious as is, to get the absolute most out of this curry I feel a strong responsibility to tell you that I ate the leftovers garnished with the Whole 30 Pumpkin Seed Pesto that I posted recently, and it was some honestly NEXT. LEVEL. STUFF.
If I could send each and every one of you a jar of that pesto to add to this (and so many other recipes,) I truly would. It’s that good. The kind of good that you can’t imagine until you actually taste it. Then you’ll be addicted forever. ? ? ?
So please, please, please – make this Whole 30 Curried Chicken, and then MAKE THE PESTO to serve on top of it. I promise that you will be SO GLAD you did, and that it will make you look forward to every meal (on or off the Whole 30!) #believeit
How to Make This Chicken Curry Low Carb
For those of you concerned with carbs, you’ll want to replace the 4 cups of potatoes with 4 cups of cauliflower florets. Also, replace the 1/4 cup of chopped dates with 1 Tbsp of erythritol or any other granulated sugar substitute that measures the same as sugar.
If using liquid drops, use the equivalent for 1 Tbsp sugar. Then taste it and add more to reach your desired sweetness. Because the dates also add a particular flavor, you can mimic it passably with a drop or two of caramel extract if you have it. Just don’t go overboard – it’s not meant to taste like a dessert.
As a side note, I made my curry in a traditional pot on the stove because it’s what I had on hand here in Belize. You can also make this much faster in an Instant Pot – or much less hands on in the slow cooker. I’ve included instructions for both of those options at the bottom of the recipe box!
Whole 30 Curried Chicken with Potatoes
- Yield: 8 servings 1x
Description
This delicious and easy chicken curry recipe is so good that nobody will believe it’s Whole 30 friendly!!! Easily converted to low carb and keto as well!
Ingredients
For the marinade:
- 4 lbs chicken legs and thighs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp spicy yellow curry powder
- 2 Tbsp olive oil
- 1 tsp kosher salt
For the curry:
- 2 cups coconut milk
- 1 Tbsp spicy yellow curry powder
- 1 cup water
- 4 cups peeled potatoes, cut into 1.5 inch chunks (or cauliflower florets if low carb)
- 1/4 cup chopped dates (or 1 Tbsp granulated sugar substitute or to taste if low carb)
- 1/4 cup chopped cilantro (for garnish)
- 1/4 cup sliced fresh jalapeños (for garnish)
Instructions
For the marinade:
- Combine the marinade ingredients in a large bowl. Coat the chicken well in the marinade and let it sit for at least one hour – or overnight if possible.
To make the curry:
- Sear the chicken in a heavy bottomed pot on all sides.
- Add the coconut milk, water, and curry powder.
- Bring to a boil, then cover and simmer on low heat for 1 hour.
- Add the potatoes (or cauliflower) and dates (or low carb sweetener.)
- Cover and simmer for 1 hour.
- Remove potatoes and chicken from the pot and set aside.
- Reduce the sauce over medium heat for an additional 5-10 minutes or until thickened slightly.
- Pour over the potatoes and chicken.
- Garnish with chopped cilantro and jalapeños, and a heaping spoon of Whole 30 mint pesto (optional but highly recommended) before serving.
To make in the Instant Pot:
- After the chicken marinates, place it in the instant pot and using the saute feature, brown it on all sides.
- Add 2 cups coconut milk, 1 Tbsp spicy yellow curry powder, (NO WATER), 4 cups potatoes (or cauliflower if using), 1/4 cup dates (or sweetener) to the Instant Pot.
- Cover and seal, then cook on Manual (HIGH pressure) for 25 minutes.
- Release pressure and remove top according to mfg instructions.
- Remove the chicken and potatoes to a serving platter.
- Using the saute feature, reduce the liquid for 5 minutes or until thickened.
- Pour over the potatoes and chicken, then garnish with cilantro, jalapeños, and whole 30 pesto if desired.
To make in the slow cooker:
- Sear the chicken on all sides in a heavy bottomed pan.
- Add to a slow cooker, along with the coconut milk, curry powder, and water.
- Cook on high for 3 hours.
- Add the potatoes (or cauliflower) and dates (or sweetener) and cook for an additional hour on high.
- Remove the potatoes and chicken to a serving platter.
- Reduce (uncovered) the remaining sauce for 5 to 10 minutes or until thickened slightly.
- Pour over the potatoes and chicken, then garnish with cilantro, jalapeños, and whole 30 pesto if desired.
Notes
Approx. nutrition info per serving of 1 pc of chicken and 1 cup sauce with veggies:
For the Whole 30 method (with potatoes & dates): 501 calories, 29g fat, 24g net carbs, 31g protein
For the Low Carb method (cauliflower & sweetener): 414 calories, 29g fat, 3g net carbs, 30g protein
- Category: Whole 30 Curry Recipe
- Cuisine: Curry
In other news, life in Belize is great. I’m continually amazed at the beauty of the ocean right outside our door, no matter what the weather or time of day.
That being said, adjusting to real life here in a third world country and on a relatively small island to boot can be an emotional rollercoaster of both hilarity (funniest hiring sign ever) and sobering reality.
The local’s here work hard, but the majority of them are very poor, so what you see in the touristy areas doesn’t accurately reflect true island life for most here. There is lots of growth right now, but woefully inadequate infrastructure to support it.
Case and point, there was a devastating fire in the heart of town on Middle street the other night and it was controlled and put out mostly by bucket brigades that stretched across the island from the lagoon to the ocean. Seriously – a bucket brigade!
Over 1000 volunteers from town dropped everything and came out to try and save the homes and businesses packed into that area. It’s both a beautiful example of community, and a tragic example of poor infrastructure.
This photo was sent to me by a friend, of the devastation the next morning – it will take years (if ever) for some of these business owners to recover, even with the help of local donations.
The people here take it in stride though, and there is already help in place for the 21 families who were displaced by the fire. The cleanup started immediately, and when you drive through town, you can still see smiling, friendly Belizeans who are saddened by the tragedy (and likely even personally affected somehow) but still carrying on with a generally sunny disposition.
I’m sharing this today because I’ve gotten TONS of emails and private messages from people asking about life here, especially from those of you who are considering a move like this at some point.
So while you should know that it’s not all beautiful beaches and umbrella drinks here in Belize, we have come to love life on the island of Ambergris Caye, and the many wonderful people that we have made friends with already!
I will likely post a few times in the future specifically about life in Belize, and some things you should definitely know (the good, the bad, and the ugly) if you’re considering a move here. I’d love to hear if that’s something any of you are interested in before I put the time in – so feel free to let me know and post suggested topics or your burning questions in the comments section!
Joy Dauble says
Made this tonight. A ++ So good! My husband also loved it. Thanks for the recipe. I’m starting my 4th round of Whole30 tomorow, so the leftovers are going to help get me through this week one, and heck, I might just make this once a week during this 30 days. It’s that good. I can’t really see myself getting bored of it.
★★★★★
Mellissa Sevigny says
It’s been ages since I’ve made this one – so glad you guys are enjoying it! I’ll have to try making a lower carb version with radishes or turnips so I can have it while on keto too!
Alton says
I’ve made this about half a dozen times in the Instant Pot, and always enjoy it; this time I tried a few different things. I always make it with half potatoes and half cauliflower, but I find that the cauliflower always turns to mush in the Instant Pot, so instead of including it during the cooking time, I added a pound of frozen cauliflower in during the saute/reduction time. The cauliflower came out al dente like I like it, and was wonderfully spiced. I also found that I was missing a potato, so I used two regular potatoes and one sweet potato. This turned out really nice; the sweetness was a nice counter-balance to the curry and jalapeno. I’ll definitely be incorporating these changes into future batches. Thanks for the recipe!
★★★★★
Calvin says
It’s a wonder what the curry powder can do, transforming potatoes into so much more flavour/.
Zapes says
Made this in the Instant Pot this evening and enjoyed it. The sauce was just a bit too thin for our taste, even after extensive reduction, so I added 1/4 cup heavy cream and a good dose of cayenne. Next time will try adding 1 – 2 tbs of adobo sauce to the pot and stir in cream at the end.
Megan says
This looks amazing and I bought everything to make it this weekend! Does the skin get rubbery using the Instant Pot method? Also, I have always heard it’s best to do natural release with meats in the IP…. any thoughts on that?
Annie says
Making this tonight but hoping I can shave off a 1/2 hour of the cooking time- I’m using chicken breast, instead of thighs. Already smells delicious- can’t wait for leftovers!
Anne C says
I love curry! I never thought of using cauliflowers in curry. Will add cauliflower on my next curry dish!
Cassandra says
I made this and it was excellent! The pumpkin seed pesto is everything!! I will make it again for sure.
★★★★★
Adossey says
I made this a few days ago. There was way more then just my husband and I needed.
I was desperate to not throw it out. So I tore meat off the bones and put in in a pot. Heated it. Used my stuck blender to blend it all together, adding extra broth, salt and pepper as needed. I left it thick like a cream of chicken doup would be. Served up in a mug to sip from.
So yummy. And a great way to change up the presentation of leftover food.
Larissa says
Could you use almond milk instead of coconut milk?
Mellissa Sevigny says
You could but the flavor and creaminess would be very different with almond milk!
Belinda says
This was really good! I doubled the coconut milk for extra sauce, only to regret it the next day when I ate some leftovers and my tummy hurt and I actually saw a half inch of solidified fat on top of the food in the container! I know, low carb high fat, but this was too much fat so I chunked the fat off and was able to enjoy it more. One other thing I will do different is wait to cook the cauliflower in the pot using the saute feature (I’m new to the Instant Pot, I guess that’s the feature!!) My cauliflower had no texture at all, just so soft. Otherwise, yummy! And I will for sure make this again!
★★★★
Bianca Noiseux says
Tried this tonight, after a long day of work, and it was a hit! Not having an instapot, I used the old fashioned stove top method. Usually something I wouldn’t attempt on a work day, but I was able to prep it and let it simmer while I did other things. Being rushed for time, I didn’t marinate the chicken at all and it was still DELICIOUS! (I will marinate next time to intensify the flavors.) I used cauliflower and made brown rice to soak up all the yummy juices from the chicken. Great Job Melissa!
★★★★
Mellissa Sevigny says
Thanks Bianca, glad you guys enjoyed it!
Belinda says
I always love your recipes! Thank you so much for the effort and love you put into everything you do. I also enjoy reading about Belize. I will never move there and may never even vacation there, but PLEASE keep the stories coming!
Thank you
★★★★
Elizabeth Halford says
Made the chicken curry tonight after letting 2 chicken breasts marinate two days. No actual date so I substituted a Cashew Cookie Larabar instead. Amazing! 94F outside in South Carolina USA and my husband commented it was delicious even in the hot weather here! Might add onions or carrot slivers next time but overall a definite awesome recipe! Thanks so much!!! (I’m in week 3 of Whole30 and for me, it is easy because this is how I ate when I lived in the Canary Islands years ago with fresh foods and no processed anything. I haven’t felt this good in 20 years and I am adopting this for the rest of my life! Thank you everyone! )
Shelley says
Our neighbors (in the states) have a shrimp farm near Placencia in the Stann Creek District. TexMar. Look it up and take a visit. Ask for Paula or Hilly. They’ll give you a tour – and maybe some shrimp!
Christine Castaneda says
Looks delicious Melissa! Can’t wait to try it!
April says
I’d love to hear more about your life in Belize!! And photos too! While I’m not contemplating a move there (would love to go on vacation sometime!) I always find it fascinating to hear what it’s like to live in other countries :-)
GrannyM says
I always love new curry recipes…this one really looks delish. I will be using subs though :) I may try it with either turnips or radishes. Future Belize stories would be great.
★★★★
Christine says
Sharing this on Facebook and will be making it soon. Looks wonderful! I love hearing about your life in Belize and seeing the pictures. Thanks for your work!