This Whole30 Chicken Curry is made with sweet potatoes, chicken, and roasted cauliflower. It's made in the slow cooker or crockpot and is an easy dinner to make!
When we did a round of Whole30 a couple of months ago, I loved making meals that would feed us for a few nights, so we weren't having to cook every night. This Whole30 chicken curry did just that! Even better, it makes a ton! It wound up being an inexpensive meal that we were able to enjoy for several days. And it's made in a slow cooker, so it's so easy to make in the morning and enjoy in the evening.
What is the Whole30 diet?
If you're not familiar with the Whole30 -- it's basically eating meats and veggies (with some nuts and seeds) for 30 days. No dairy, legumes (including peanuts, beans, lentils), sugar, pasta, bread, etc. for 30 days. It's meant to help you break bad habits. It can also help you see if eating healthier helps you feel more awake, alert, have more energy, etc.
When I was pregnant, I had a HUGE sweet tooth. It was hard to break after pregnancy. The only thing that finally helped me was doing a Whole30. It helped me curb those cravings. This Whole30 slow cooker recipe is one of my favorites.
What makes this chicken curry Whole30-friendly?
When I've made this curry in the past, it didn't fit into the Whole30 diet. But I modified it a bit, and now the Whole30 chicken curry is part of my rotation of meals. I just made it again this past week! I had it for FOUR meals in a row and didn't get tired of it. Josh also ate it and so did Zara. Everyone in our family is a fan!
The curry has sweet potatoes, chicken, roasted cauliflower, and coconut milk. All of which are Whole-30 friendly!
It's mostly made in the slow cooker, which is great for making in the morning and eating in the evening. The only part I do separate is roasting the cauliflower in the oven before serving. I like the roasted taste and crunch it gives to the cauliflower, but you can always add the cauliflower directly to the slow cooker if you'd like the Whole30 chicken curry to be a bit easier to prepare.
What if you're not doing a Whole30?
If you're not doing a Whole30, this chicken curry recipe is still so delicious! And if you're not doing a Whole30, you can even serve the curry over rice or quinoa to make it stretch even further.
- Chicken breasts
- Curry powder
- Ground turmeric
- Ground coriander
- Ground cardamom
- Canned coconut milk (not boxed)
- Garlic cloves
- Sweet potatoes
- Head of cauliflower
- Olive oil
- Black pepper
- Cilantro (optional)
Other recipes you might love:
- Roasted butternut squash soup (vegan and Whole30)
- Instant Pot Beef Stew (Whole30 option)
- Whole30 bolognese with spaghetti squash
How to make the slow cooker curry:
First, prep your ingredients! Add the curry powder, turmeric, coriander, cardamon, and salt to a bowl and stir to combine.
Next, add your coconut milk to your slow cooker and place the chicken breasts on top. Add the water, seasonings, and garlic to the slow cooker and stir to combine.
Cut up the sweet potatoes and onion and add them to the slow cooker.
Place the lid on the slow cooker and set the timer for 4-6 hours on high or 6-8 hours on low.
Forty minutes before the chicken curry is done, turn the oven onto 425 degrees F and line a baking sheet with foil or parchment paper. Cut the head of cauliflower into florets and toss with olive oil, salt, and pepper. Place in the oven and bake for 25 minutes.
20 minutes before the curry is done, remove the chicken breasts and shred them. Return the shredded chicken back to the pot and continue cooking until the slow cooker is done.
Once cauliflower is done, add to the slow cooker, cook for an additional 5 minutes, then serve. Top with cilantro if desired.
Looking for more Whole30 recipes? Check out all our Whole30-friendly recipes here!
Whole30 Chicken Curry
- Slow cooker or crockpot
- 1 lb chicken breasts
- 3 Tbsp curry powder mild
- 2 tsp turmeric powder
- ½ tsp ground coriander
- ½ tsp ground cardamom
- 2 tsp salt
- 2 13.5- oz cans coconut milk
- 1 cup water
- 2 cloves garlic minced
- 4 c sweet potatoes peeled and cut into 1-inch cubes
- 1 medium onion diced
- 1 head cauliflower
- 1 Tbsp olive oil
- Salt and pepper
- Cilantro optional
- In a small bowl, add the curry powder, turmeric, coriander, cardamom, and salt. Stir to combine.
- In a large slow cooker, add the coconut milk and place the chicken breasts on top.
- Add the water, seasonings, and garlic to the slow cooker and stir to combine.
- Add the sweet potatoes and onion to the slow cooker and place the lid on the slow cooker.
- Set to low 6-8 hours or high 4-6 hours.
- Forty minutes before curry is done, preheat the oven to 425 degrees F and line a baking sheet with foil. Cut the cauliflower into florets. Toss with olive oil, and a sprinkling of salt and pepper. Spread out onto the baking sheet and bake for 25 minutes.
- Twenty minutes before curry is done, remove the chicken breasts and shred. Return chicken to curry and stir to combine.
- Once cauliflower is done, add into the curry and stir to combine. Cook for an additional 5 minutes.
- Serve curry with cilantro, if desired.