Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

A mild, creamy curry, made with little fuss.

Serves: 2

Prep time: 15 mins

Cooking time: 35 mins


  • 2 tbsp coconut oil
  • 2 chicken breasts, diced into bite size pieces
  • 1 red onion, roughly chopped
  • 1 medium zucchini, quartered lengthwise, then cut into 1cm slices
  • 2 medium potatoes, peeled and cut into 1cm pieces
  • 1 tsp garlic, crushed
  • ½ tsp paprika
  • ½ – 1 tbsp curry (as hot as you like)
  • 1 tsp pink rock salt
  • ½ can coconut milk
  • ½ cup crushed tomatoes
  • coriander to garnish


  • Heat oil in saucepan to medium high.
  • Add garlic, paprika, curry, salt and onion and fry 1 minute.
  • Add chicken and fry for 5 minutes while stirring.
  • Add zucchini and potatoes and stir, cook 10 minutes.
  • Add coconut milk, stir and simmer for 15 minutes.
  • Add tomatoes and cook a further 5 minutes.
  • Serve hot, topped with chopped coriander.



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