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 and also omit garlic & onion, 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 without so many ingredients. 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.


Ingredients (serves 4):

  • Chicken breast (2)
  • Sweet potatoes (2)
  • Cauliflower rice (1bag or ½ head)
  • Lite coconut milk (1 can)
  • Chicken broth (1/2 cup)
  • Cashews (1 large handful)
  • Coconut oil
  • Curry powder
  • Turmeric
  • Cayenne pepper
  • Salt & pepper


  1. Peel and cut the sweet potatoes into ½ inch cubes
  2. Add the coconut milk, chicken broth, cauliflower rice, chicken breast, and spices into the Instant Pot
  3. Put the Instant Pot on “soup” mode for 25 minutes and allow to cook
  4. Once complete, shred the chicken in the soup
  5. 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
  • Gluten Free