Print Recipe

Whole30 Chicken Curry

Prep Time30 mins
Cook Time8 hrs
Total Time8 hrs 30 mins
Course: low carb, whole30
Servings: 6
Author: Food Banjo


  • 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.