Checking the ingredient list here, everything is already clean: coconut oil, onion, ginger, garlic, warm ground spices, chicken thighs, full-fat coconut milk, and a bright hit of lemon juice at the end. That means this curry is a genuinely easy fit, no workarounds needed. The chicken simmers low and slow in that coconut milk until it's tender and the sauce thickens up into something rich and deeply spiced, with turmeric, cumin, coriander, and a touch of smoked paprika and cayenne building real depth. A splash of lemon juice at the finish keeps it from feeling heavy, and fresh cilantro on top adds just the right contrast. It's the kind of one-pot dinner that feels indulgent while sticking to whole, simple ingredients, which makes it a great pick for anyone eating Whole30. Serve it in bowls with lemon wedges on the side and you've got a satisfying, compliant weeknight meal with almost no cleanup.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat the coconut oil in a large skillet or wide saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
