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whole30 chicken curry with cauliflower rice

Chicken Curry

  • Author: Josh Johnson


  • 1 large yellow onion, diced
  • 2 cloves of garlic, diced
  • 2 tbsp. ghee or coconut oil
  • 12 tbsp. yellow curry powder
  • 2 chicken thighs, cubed
  • 2 cups broccoli slaw
  • 1/4 cup NutPods, unsweetened
  • 13.5 oz. can of full fat coconut milk


  • Heat dutch oven over medium-high heat until a drop of water sizzles upon contact.
  • Melt 2 tbsp. of ghee in dutch oven and add onion, garlic, and curry powder. Allow to cook for 2-3 minutes or until curry is fragrant and onions are translucent.
  • Add cubed chicken to dutch oven and cook for 8-10 minutes, and then add broccoli slaw and cook for an additional 5 minutes.
  • Pour in coconut milk and NutPods, stir to combine thoroughly and to ensure all coconut fat is melted.
  • Bring mixture to boil before reducing heat to low, cover, and simmer for 30-40 minutes.
  • Serve over cauliflower rice.