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A Whole 30 curried chicken recipe from Mellissa Sevigny of I Breathe Im Hungry

Whole 30 Curried Chicken with Potatoes


  • Author: Mellissa Sevigny
  • 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!


Scale

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:

  1. 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:

  1. Sear the chicken in a heavy bottomed pot on all sides.
  2. Add the coconut milk, water, and curry powder.
  3. Bring to a boil, then cover and simmer on low heat for 1 hour.
  4. Add the potatoes (or cauliflower) and dates (or low carb sweetener.)
  5. Cover and simmer for 1 hour.
  6. Remove potatoes and chicken from the pot and set aside.
  7. Reduce the sauce over medium heat for an additional 5-10 minutes or until thickened slightly.
  8. Pour over the potatoes and chicken.
  9. 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:

  1. After the chicken marinates, place it in the instant pot and using the saute feature, brown it on all sides.
  2. 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.
  3. Cover and seal, then cook on Manual (HIGH pressure) for 25 minutes.
  4. Release pressure and remove top according to mfg instructions.
  5. Remove the chicken and potatoes to a serving platter.
  6. Using the saute feature, reduce the liquid for 5 minutes or until thickened.
  7. Pour over the potatoes and chicken, then garnish with cilantro, jalapeños, and whole 30 pesto if desired.

To make in the slow cooker:

  1. Sear the chicken on all sides in a heavy bottomed pan.
  2. Add to a slow cooker, along with the coconut milk, curry powder, and water.
  3. Cook on high for 3 hours.
  4. Add the potatoes (or cauliflower) and dates (or sweetener) and cook for an additional hour on high.
  5. Remove the potatoes and chicken to a serving platter.
  6. Reduce (uncovered) the remaining sauce for 5 to 10 minutes or until thickened slightly.
  7. 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