Whole30 Butternut Squash Chicken Curry Recipe

This Chicken Curry Recipe is my go-to meal for Whole30. Jam-packed with veggies, this easy dinner idea is a dish that the whole family will love.

I swoon for a good curry plate. Swooooon. It’s usually one of the first things that I gravitate towards when browsing through a restaurant’s menu. Primarily because… I know it’s going to be delicious and it’ll have a decent kick of heat.

For the month of January, I’ve decided to dip my toes into the world of Whole30.

It’s been a few years since I’ve challenged myself with eating habits and I think this will be a great way to kick-off the New Year. I’ve been testing recipes through the holiday week and have nailed down a few good ones. One thing I always try to keep on hand is shredded chicken. It’s an easy ingredient to throw into the pot and the protein keeps you fuller longer.

I’ve had several requests to include more step-by-step photo recipes, so that’s exactly what I’m going to do here. This recipe is incredibly easy and with a few life-hacks it can come together in under 30 minutes.

One word of advice for completing a successful Whole30 journey is preparation.

I cannot express this enough… prep, prep, prep!! Also, always make enough at dinner for leftovers. Leftovers are key to not cheating in the AM… no one here is going to shame you for eating last night’s feast for breakfast (I’ve done it several times already and its delicious!).

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STEP-BY-STEP PHOTOS:

First things first, I used my crockpot to make a big batch of shredded chicken. I added 1 tsp. of curry powder to each chicken breast and sprinkled with some salt. Cook on medium-high (6-8 hours) and shred with two forks when finished. This batch will stay good in the refrigerator for up to 3 days (it never lasts that long).

2018 UPDATE: You can also make this in the instant pot. Stay tuned for a post on that coming soon!

Saute onion in 1 tbsp. coconut oil. I used a large stockpot over medium-heat for 4-5 minutes, until lightly browned and translucent.

(I’ve linked my exact stockpot above – it’s FANTASTIC!)

Once the onions are cooked, add the butternut squash, a handful of fresh cilantro and 1 can of coconut milk.

Then add curry powder, cayenne pepper and salt. Stir and cover, letting the mix simmer for 15 minutes.

NOTE: Depending on your heat preference, you can add more or less (or none at all) of the cayenne pepper. We tend to like our dishes with a bit of heat, so that’s why we added a two teaspoons.

Once the squash is fork tender, open the lid and add garlic, a handful of spinach, chopped baby tomatoes and the juice of half a lime. Stir and cover, then let it simmer for an additional 3-4 minutes.

While the pot is simmering, sauté the cauliflower rice.

When the pot is done simmering, add in the shredded chicken and stir. If the chicken is cold, cover and let simmer for 2-3 minutes until warmed through.

Voila!! The curry is now ready to eat!

Serve alongside the cauliflower rice with fresh cilantro and lime wedges. If you prefer more heat, I suggest adding fresh sliced jalapeños and/or Whole30 approved hot sauce to your plate!

This recipe is super versatile and would be easy to customize to your likings.

Vegan folks can skip the chicken and add in more veggies (broccoli, sweet potato or carrots would go well in this recipe) to create a fantastic meatless meal. The recipe shown here is Whole30, Paleo and Dairy-Free (and it tastes absolutely nothing like “diet” food!!).

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