Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Serves: 4-6

Prep time: 15 mins

Cooking time: 15 mins

PLUS: 4 ½ hrs slow cooker


  • 650g chicken breasts, diced
  • 2 onions, cut into wedges
  • 3 tsp crushed garlic
  • 2 tsp ginger, grated
  • 2 tsp chilli powder
  • 2 tsp allspice 
  • 2 tbsp Tikka Masala paste
  • 3 curry leaves
  • 1/4 cup squeezed finger lime pearls
  • (OR juice of 1 lime )
  • 250mls (1 cup) water
  • 2 chicken stock cubes
  • 1 x 400g can coconut milk
  • 3 large carrots, peeled and sliced
  • 1 green capsicum, deseeded and chopped
  • 1 large papaya, peeled, deseeded and chopped
  • 2 large bananas, sliced 


  • Heat the oil in a heavy based pan and add the chicken, brown all sides, remove and set aside.
  • Add onions, garlic and ginger to the pan and fry for 5 mins.
  • Add the spices and curry paste and fry 5 mins stirring, add chicken and stir well.
  • Stir in the finger lime pearls, curry leaves, water and stock cubes and mix well.
  • Add the coconut milk, carrots and capsicum and bring to the boil, pour into slow cooker bowl.
  • Cook on High for 3 1/2 hours, add the papaya and banana and cook for another 1 hour on High.
  • Serve with mashed potato or cauliflower rice.



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