Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Very mild curry, that can be spiced up if so desired.

Serves: 4

Prep time: 15 mins

Cooking time: 50 mins


  • 3 chicken breasts, diced into 1cm pieces
  • 2 tbsp coconut oil
  • 1 tbsp ginger, grated
  • 4 cloves garlic, crushed
  • 1 heaped tbsp garam masala (or curry powder)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can (400g) coconut cream
  • 1  chicken or vegetable stock cube
  • 2 cups zucchini, diced
  • 2 cups celery, finely sliced
  • 2 spring onions, finely sliced
  • 1 can tomatoes, diced
  • 1/2 cup coriander, chopped


  • Heat oil in deep saucepan on stove top.
  • Add ginger, garlic and garam masala and mix quickly.
  • Add chicken, salt, and pepper, and stir until chicken turns white.
  • Add coconut milk and crumbled vegetable/chicken stock cube and stir in.
  • Add tomatoes and bring to the boil.
  • Cover pot and reduce heat to simmer gently for 40 minutes, stirring occasionally.
  • Serve with cauliflower fried riceor your choice of side dish.
  • Garnish with coriander.


Any vegetables can be substituted in this recipe, but to remain low disaccharide, I have chosen those that fit the category.


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