Whole30® Coconut Chicken Curry

For the most tempting Whole30® dinner ever, enjoy this tasty coconut chicken curry packed with plantain, sweet potato, carrots, and kale.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 19 mins
• Total Time: 1 hr 44 mins
• Calories: 479 Calories

Ingredients

• ½ cup water
• 1 tablespoon ground black pepper
• 1 jalapeno pepper, seeded and minced
• 1 red bell pepper, sliced
• 2 onions, sliced
• 1 ½ teaspoons dried cilantro
• 1 tablespoon sea salt
• 3 tablespoons coconut oil
• 1 large sweet potato, peeled and cubed
• 1 (1 inch) piece fresh ginger, peeled and minced
• 3 tablespoons curry powder, or more to taste
• 4 small garlic cloves, minced
• 1 ½ pounds skinless, boneless chicken breast halves, cubed
• 1 green plantain, sliced into 1/2-inch rounds and quartered
• 3 small carrots, peeled and sliced into rounds
• 2 (14 ounce) cans coconut milk, shaken
• 1 (24 ounce) container crushed tomatoes
• 1 cup packed baby kale

Recipe Instructions

Step 1

Heat coconut oil in a heavy-bottomed skillet over medium-low heat until shimmering. Add chicken. Cook, tossing to avoid sticking and burning, until no longer pink in the center, about 7 minutes. Move chicken to a bowl.

Step 2

Combine onions, red bell pepper, jalapeno pepper, garlic, and ginger in the skillet. Cook and stir until vegetables are softened, about 7 minutes. Add sweet potato, plantain, and carrots. Cook, stirring occasionally, until slightly tender, about 5 minutes.

Step 3

Pour coconut milk, tomatoes, and water into the vegetable mixture; stir to combine. Cook, covered, until flavors meld, about 30 minutes. Add kale, curry powder, salt, black pepper, and cilantro. Cook until sweet potatoes and carrots are soft, about 30 minutes more.