One Pot Whole 30 Chicken Coconut Curry Stew w/ Sweet Potatoes and Cashews

There is something so comforting about a warm delicious stew on a cold winter day. While I mainly steer towards tomato based and meat filled versions, lately I have had a serious craving for all spices Indian. While trying to follow Whole 30, Indian food is a cuisine that is nearly impossible to eat if not making it yourself. Indian takeout may be in my (very minimal) takeout rotation, but there is 0 chance I am going to be able to find a dish that complies with all of the Whole 30 rules. So instead of even attempting to explain everything over the phone to a delivery guy to then only be turned down, I decided to create my own version. Packed with flavor, protein, and some starch, this dish knocks Whole 30 Indian food out of the park. And let me be clear: even if you are not partaking in Whole 30, you should still make this dish. You will not regret it.

Recipe

Ingredients (serves 4):

  • Chicken thighs (llb) – boneless and skinless
  • Sweet potatoes (2)
  • Cauliflower rice (1bag or ½ head)
  • Garlic (1 clove)
  • Onion (1)
  • Crushed tomatoes (1 can)
  • Lite coconut milk (1 can)
  • Chicken broth (1/2 cup)
  • Tomato paste (1 spoonful)
  • Cashews (1 large handful)
  • Coconut oil
  • Curry powder
  • Turmeric
  • Cayenne pepper
  • Salt & pepper

Directions:

1. Cut your chicken thighs into ~1 inch cubes

2. In a heavy bottom pot, add coconut oil and once hot cook the chicken thighs

3. Once browned and cooked through, remove the chicken from the pot but do not clean anything out

4. Prepare your vegetables: peel and cut the sweet potatoes into ½ inch cubes, dice the garlic, and cut the onion into ¼ inch pieces

5. In the leftover coconut oil and chicken fat, cook the garlic and onion for ~ 5 minutes or until fragrant

6. Once lightly browned, add the sweet potatoes, 1 can of crushed tomatoes, 1 can of coconut milk, ½ cup of chicken broth, 1 spoonful of tomato paste, curry powder, turmeric, cayenne pepper, and salt and pepper to the pot

7. Bring to a simmer and continue to cook covered for ~15 minutes, or until the sweet potatoes are fully cooked through

8. Next add back in the chicken and the cauliflower rice and cook for an addition ~10 minutes

9. Remove and serve hot topped with a handful of cashews

Compliant with the following diets:

  • Whole 30 – if you are not following Whole 30, the cauliflower rice can be replaced with rice, farro, or quinoa. Cook the grain separately and add at the very end.
  • Paleo
  • Low FODMAP – remove the garlic & onion
  • Gluten Free