Whole30 Recipe – Easy Chicken Curry

Easy Chicken Curry

Note: I call this recipe easy because I pre-roasted a bunch of chicken and veggies for the week (which I highly recommend you do). If you don’t have this stuff already cooked, it’s still “easy,” but it will take longer to prepare.

  • 1/2 lb cooked organic, boneless, skinless chicken breast, broken into small pieces
  • 4 cups cooked veggies of choice (I used summer squash, zucchini, broccolini, celery and carrots; roasted in coconut oil at 350F for about 25 minutes)
  • 1/4 cup light coconut milk
  • 1/2 cup full fat coconut milk
  • handful cilantro, chopped
  • 1 1/2 tsp curry powder
  • dash nutmeg
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • sea salt/pepper to taste
  • optional garnish: spinach (or any green, really)


Whisk together the coconut milk, cilantro and spices.

In a small-ish saucepan, throw in your cooked meat and veggies.

Pour coconut mixture over the top and cover.

Let simmer on medium heat until everything is hot.

Serve over raw greens. Makes 2 servings.



This would probably also be good over some cauliflower rice or spaghetti squash…. just sayin’


5 thoughts on “Whole30 Recipe – Easy Chicken Curry

    • sexyflexi says:

      I find it’s really easy to stick it in the oven on top of the veggies with just a little S/P until “just” done. Veggies get a natural braising from the chicken liquid, chicken is done enough so that you can throw it into recipes later, but not SO done that throwing it into recipes later will render it dry, spongy and overcooked.
      I would think, though, that a slow cooker would do the trick as well, with less fuss 🙂

      • The slow-cooker was my go-to way but it never seems to be seasoned enough (I’m not a fan of a lot of veggies…). But the nit was always just shredded chicken instead of chicken chunks or breasts. I may need to go back to just doing it in the slow cooker to keep things simple. Someone else suggested pan fry to brown the top and bottom first, then slowcook.
        I’m still learning my way around my kitchen, so always open to new ways of doing things!

      • sexyflexi says:

        Yeah, pan frying will definitely keep it together. Taste-wise, the grill would be best, I’d say, if you’re not using the veggies. Just brush with a little oil and sprinkle some rosemary and garlic on top. If you don’t have a grill, a couple minutes/side in the broiler would work too.

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