Several years ago my husband and I visited NYC and had the most spectacular meal at a little Indian restaurant. The place was so tiny. Friend, our meal was simple but absolutely perfect. Sometimes that’s the way it is, right? We visited all these restaurants that get all kinds of press. But the meal that I remember is this one.

I wanted to recreate that experience in our home. Of course I’m sure you can guess that I made it my goal to lighten it up a bit.

Mission accomplished. This Easy Chicken Curry transports me back to that evening.

This dish has heat. It’s not overwhelming but it’s there.

It’s simply flavored because honestly it just doesn’t need much.

The sauce is rich and there’s plenty of it!

Serve everything over cauliflower rice for a satisfying dinner. Just cut a head of cauliflower into florets. Toss the florets into the blender. Blend until you have a rice like texture. Add the “rice” to a saute pan with a tablespoon of olive oil. Stir. Salt. Cover. In a few short minutes it will be ready! Ladle a hearty scoop of this Easy Chicken Curry over top and voila!

Plus it’s dairy free, gluten free, and Whole30 compliant. How about that? A completely good for you and guilt free entree. Yes please!

Made this and love it? If you share your finished dish on Instagram tag me so I can check it out!

Easy Chicken Curry

This Easy Chicken Curry is rich, flavorful, and absolutely delicious! Ladle it over cauliflower rice or traditional rice for a meal the whole family will love. Plus it's completely dairy free, gluten free, and Whole30.


  • 2 lbs chicken breasts
  • 2 tbsp cooking fat of choice, I use olive oil or coconut oil.
  • 1 tbsp curry powder
  • 3 cloves garlic, or 1 1/2 tsp minced garlic
  • 1 medium yellow onion, diced
  • 1 cup chicken stock
  • 1 cup full fat canned coconut milk
  • 3 tbsp tomato paste
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp pepper

Optional: sliced green onion for garnish


    • Heat cooking fat of choice in a large skillet over medium heat.
    • Add diced onion and minced garlic to hot skillet. Cook until onion becomes translucent (approximately 2-3 minutes).
    • Cut chicken into small thin strips about 3/4 inch wide.
    • Add the chicken to your skillet. Crank the heat up to medium high and let the chicken get a little color all all sides. Stir frequently to prevent sticking. Chicken does not need to cook through at this point. Once it no longer looks raw on the outside you're ready to move forward.
    • Add all remaining ingredients to pan. Gently stir.
    • Lower heat to medium-low. Cover. Simmer for 25-30 minutes. Sauce will thicken as it simmers.
    • Serve over cauliflower rice, vegetables, or traditional rice. Top with chopped green onion.


    Do not use any coconut milk other than canned unsweetened full fat coconut milk. I get this question a lot. Canned coconut milk is thick and not as watered down as the kind you'll find in the refrigerated section of the store. I prefer Thai Kitchen (make sure it says unsweetened and does not say low fat) but there are other brands that work well too!


    Calories: 480kcal, Carbohydrates: 10g, Protein: 52g, Fat: 25g, Saturated Fat: 18g, Cholesterol: 146mg, Sodium: 744mg, Potassium: 1221mg, Fiber: 1g, Sugar: 3g, Vitamin A: 360IU, Vitamin C: 8.7mg, Calcium: 44mg, Iron: 3.7mg
    Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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