Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

This is a mild curry and coconut sauce with chicken, broccolini and capsicum.

Serves: 4

Prep time: 15 mins

Cooking time: 20-25 mins


  • 1 tbsp coconut oil
  • 2 tbsp vindaloo curry powder
  • 1 tbsp grated ginger
  • 3 chicken breasts, diced into bite size pieces
  • 1 bunch broccolini
  • 1 red capsicum, sliced into rings and deseeded
  • 1 cup coconut milk
  • juice of ½ lime
  • ½ cup cauliflower flour
  • 1 tbsp tamari sauce (gluten free)
  • ½ cup almonds (optional)


  • Heat oil in large pot on medium high heat on stove top.
  • Add curry powder and ginger and fry stirring for 3 minutes.
  • Add chicken and lime juice, and stir to coat all sides in curry mix.
  • Add broccolini and capsicum and simmer for15 minutes, stirring until chicken is cooked.
  • Add coconut milk and cauliflower flour mixed into ½ cup cold water.
  • Stir to combine, add Tamara sauce and salt if required.
  • In a small frying pan dry roast the almonds until golden.
  • Heat chicken and serve on cauliflower rice with almonds on top.



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