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
Ingredients
- 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
Method
- 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 rice, or your choice of side dish.
- Garnish with coriander.
Notes
Any vegetables can be substituted in this recipe, but to remain low disaccharide, I have chosen those that fit the category.
