Dairy Free

Gluten & Grain Free

Egg Free

Low Disaccharide

Nut Free

A  mild curry, ready to eat in 20 minutes

Serves: 2-3

Prep time: 10 mins

Cooking time: 20 mins


  • 2 chicken breasts or thighs cut into thin, bite size strips.
  • 1 large red capsicum, cut into thin strips
  • 1 bunch asparagus, cut into 2cm pieces
  • 1/2 cup coriander, finely chopped
  • 3 tbsp coconut oil
  • 1 tsp tumeric
  • 1 tsp smoked paprika
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp chilli flakes (or to taste)
  • 1 x 400ml can coconut milk
  • 2 tbsp coconut flour


  • Heat oil in deep pan on stove top.
  • Add tumeric, chilli, smoked paprika and salt and stir.
  • Add chicken and stir while browning, about 6-8 minutes.
  • Add capsicum and cook, stirring for 5 minutes.
  • Add asparagus and cook further 2 minutes
  • Combine coconut milk with coconut flour and mix well, then pour into chicken and asparagus and stir until boiling. Cook 5 minutes.
  • Serve in bowl with coriander sprinkled on top.
  • Goes well with cauliflower rice or zucchini pasta.


Adjust the amount of chilli to suit your taste.


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