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.
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. 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!
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.
- 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.