Whole 30 Curried Chicken with Potatoes

Before my keto peeps start freaking out about the use of potatoes in this recipe and title, I can assure you this Whole 30 Curried Chicken recipe will easily convert using cauliflower as a low carb substitute for the potatoes – and it will be just as delicious if not more so!  I will also provide the nutrition info both ways in the recipe box notes sections.



While on the Whole 30 this month I definitely embraced the eating of fruit and potatoes as one of the perks, though if I’m being honest I wasn’t as strict as I should have been to the Whole 30 guidelines this time around. #cheatercheaterchocolateeater ? ? ?

Even while I approached this time on the Whole 30 in a more relaxed way than is recommended, I still lost inches and had to punch a new hole in a belt to a dress I love just yesterday. I also accomplished what I really wanted, which was to put a stop to the cycle of mindless and unhealthy eating that I’d gotten into during our move.

So overall it’s been a good Whole 30 for me in that respect.  Just don’t tell Melissa and Dallas that I cheated.  ?  #somuch

The absolute highlight of my month was this fantastic chicken curry though.  It’s my Whole 30 friendly interpretation of a delicious curry I had recently here in Belize – and I literally ate for lunch and dinner 3 days in a row until it was gone.

And then I was sad about it – in fact I might make it again this week, because it’s all I can think about lately. ? ? ?



Many curries, while delicious, can be unbearably complicated in the making – which is why I usually prefer to order them out.  #solazy  #dontjudge

In contrast, this relatively easy chicken curry recipe jams a surprising amount of delicious curry flavor into your face, but doesn’t require the tedious making of pastes or elaborate spice mixes to get you there.

To achieve the most intense flavor, I do recommend marinating the chicken overnight if possible, but it’s not strictly necessary.



The ratio of crazy good flavors to minimal effort makes this, in my opinion, the winningest recipe that has ever won at #winning. Forget about the fact that it’s so healthy that it even meets the strict Whole 30 guidelines – it also tastes AMAZING.

Meltingly tender chicken, comforting and hearty chunks of potatoes (or cauliflower) that soak up all that spicy, sweet, silky coconut milk curry sauce.  Is it getting hot in here or is it just me???  Whew…

While it’s delicious as is, to get the absolute most out of this curry I feel a strong responsibility to tell you that I ate the leftovers garnished with the Whole 30 Pumpkin Seed Pesto that I posted recently, and it was some honestly NEXT. LEVEL. STUFF.

If I could send each and every one of you a jar of that pesto to add to this (and so many other recipes,) I truly would. It’s that good. The kind of good that you can’t imagine until you actually taste it. Then you’ll be addicted forever. ? ? ?

So please, please, please – make this Whole 30 Curried Chicken, and then MAKE THE PESTO to serve on top of it. I promise that you will be SO GLAD you did, and that it will make you look forward to every meal (on or off the Whole 30!) #believeit



How to Make This Chicken Curry Low Carb

For those of you concerned with carbs, you’ll want to replace the 4 cups of potatoes with 4 cups of cauliflower florets.  Also, replace the 1/4 cup of chopped dates with 1 Tbsp of erythritol or any other granulated sugar substitute that measures the same as sugar.

If using liquid drops, use the equivalent for 1 Tbsp sugar. Then taste it and add more to reach your desired sweetness. Because the dates also add a particular flavor, you can mimic it passably with a drop or two of caramel extract if you have it. Just don’t go overboard – it’s not meant to taste like a dessert.



As a side note, I made my curry in a traditional pot on the stove because it’s what I had on hand here in Belize.  You can also make this much faster in an Instant Pot – or much less hands on in the slow cooker.  I’ve included instructions for both of those options at the bottom of the recipe box!



In other news, life in Belize is great.  I’m continually amazed at the beauty of the ocean right outside our door, no matter what the weather or time of day.



That being said, adjusting to real life here in a third world country and on a relatively small island to boot can be an emotional rollercoaster of both hilarity (funniest hiring sign ever) and sobering reality.



The local’s here work hard, but the majority of them are very poor, so what you see in the touristy areas doesn’t accurately reflect true island life for most here.  There is lots of growth right now, but woefully inadequate infrastructure to support it.

Case and point, there was a devastating fire in the heart of town on Middle street the other night and it was controlled and put out mostly by bucket brigades that stretched across the island from the lagoon to the ocean.  Seriously – a bucket brigade!

Over 1000 volunteers from town dropped everything and came out to try and save the homes and businesses packed into that area.  It’s both a beautiful example of community, and a tragic example of poor infrastructure.

This photo was sent to me by a friend, of the devastation the next morning – it will take years (if ever) for some of these business owners to recover, even with the help of local donations.



The people here take it in stride though, and there is already help in place for the 21 families who were displaced by the fire.  The cleanup started immediately, and when you drive through town, you can still see smiling, friendly Belizeans who are saddened by the tragedy (and likely even personally affected somehow) but still carrying on with a generally sunny disposition.

I’m sharing this today because I’ve gotten TONS of emails and private messages from people asking about life here, especially from those of you who are considering a move like this at some point.

So while you should know that it’s not all beautiful beaches and umbrella drinks here in Belize, we have come to love life on the island of Ambergris Caye, and the many wonderful people that we have made friends with already!



I will likely post a few times in the future specifically about life in Belize, and some things you should definitely know (the good, the bad, and the ugly) if you’re considering a move here.  I’d love to hear if that’s something any of you are interested in before I put the time in – so feel free to let me know and post suggested topics or your burning questions in the comments section!


Ingredients :

  • 4 lbs chicken legs and thighs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 Tbsp spicy yellow curry powder
  • 2 Tbsp olive oil
  • 1 tsp kosher salt
  • 2 cups coconut milk
  • 1 Tbsp spicy yellow curry powder
  • 1 cup water
  • 4 cups peeled potatoes, cut into 1.5 inch chunks (or cauliflower florets if low carb)
  • 1/4 cup chopped dates (or 1 Tbsp granulated sugar substitute or to taste if low carb)
  • 1/4 cup chopped cilantro (for garnish)
  • 1/4 cup sliced fresh jalapeños (for garnish)

Instructions :

  1. Combine the marinade ingredients in a large bowl. Coat the chicken well in the marinade and let it sit for at least one hour – or overnight if possible.
  2. Sear the chicken in a heavy bottomed pot on all sides.
  3. Add the coconut milk, water, and curry powder.
  4. Bring to a boil, then cover and simmer on low heat for 1 hour.
  5. Add the potatoes (or cauliflower) and dates (or low carb sweetener.)
  6. Cover and simmer for 1 hour.
  7. Remove potatoes and chicken from the pot and set aside.
  8. Reduce the sauce over medium heat for an additional 5-10 minutes or until thickened slightly.
  9. Pour over the potatoes and chicken.
  10. Garnish with chopped cilantro and jalapeños, and a heaping spoon of (optional but highly recommended) before serving.
  11. After the chicken marinates, place it in the instant pot and using the saute feature, brown it on all sides.
  12. Add 2 cups coconut milk, 1 Tbsp spicy yellow curry powder, (NO WATER), 4 cups potatoes (or cauliflower if using), 1/4 cup dates (or sweetener) to the Instant Pot.
  13. Cover and seal, then cook on Manual (HIGH pressure) for 25 minutes.
  14. Release pressure and remove top according to mfg instructions.
  15. Remove the chicken and potatoes to a serving platter.
  16. Using the saute feature, reduce the liquid for 5 minutes or until thickened.
  17. Pour over the potatoes and chicken, then garnish with cilantro, jalapeños, and whole 30 pesto if desired.
  18. Sear the chicken on all sides in a heavy bottomed pan.
  19. Add to a slow cooker, along with the coconut milk, curry powder, and water.
  20. Cook on high for 3 hours.
  21. Add the potatoes (or cauliflower) and dates (or sweetener) and cook for an additional hour on high.
  22. Remove the potatoes and chicken to a serving platter.
  23. Reduce (uncovered) the remaining sauce for 5 to 10 minutes or until thickened slightly.
  24. Pour over the potatoes and chicken, then garnish with cilantro, jalapeños, and whole 30 pesto if desired.

Written by Healthy Cat

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