Coconut Chicken Curry and Mango Chutney are a perfect match! Served with rice and our Gluten-Free Naan Bread, this fantastic meal is definitely a crowd pleaser!
This recipe is available in the Changing Habits 2020 Recipe Book
Add all ingredients except the sweet potato and coriander into the slow cooker and cook on high for 2 hours, then turn down to a low heat for a further 2 hours. Alternatively, slow cook on a low heat for 8 hours. Add the chopped sweet potato when there is an hour left to go. Garnish with the coriander to serve.
Add the coconut oil to a pan on medium heat.
Add the onion and crushed garlic and sauté for a few minutes until translucent. Turn the heat down to low and add the tomato paste, coconut cream, lemon juice, salt, pepper and spices and mix well.
Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir well.
Turn back to a low heat and cook covered for at least an hour. Garnish with the coriander to serve.
Place all ingredients into a large pan and stir on a low heat until the sugar dissolves.
Turn up to a medium/high heat and bring to a boil while stirring.
Turn down to a low heat and simmer uncovered, stirring occasionally for 2 hours or until the mixture has thickened.
Pour the mixture into a hot, air tight glass jar and seal while hot.
In a large bowl, combine the coconut flour, psyllium husk powder, baking powder, salt, pepper, butter and garlic.
Gradually add the hot water and combine until it forms a thick dough-like consistency.
Knead the dough with your hands and then let sit in a bowl for 10-15 minutes.
Pull apart the dough into balls and place between two sheets of baking paper and roll with a rolling pin until about 5mm thick.
Heat a fry pan to a medium/high heat, add some olive oil and then cook each naan bread for a few minutes on each side until brown.
Ingredients
Directions
Add all ingredients except the sweet potato and coriander into the slow cooker and cook on high for 2 hours, then turn down to a low heat for a further 2 hours. Alternatively, slow cook on a low heat for 8 hours. Add the chopped sweet potato when there is an hour left to go. Garnish with the coriander to serve.
Add the coconut oil to a pan on medium heat.
Add the onion and crushed garlic and sauté for a few minutes until translucent. Turn the heat down to low and add the tomato paste, coconut cream, lemon juice, salt, pepper and spices and mix well.
Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir well.
Turn back to a low heat and cook covered for at least an hour. Garnish with the coriander to serve.
Place all ingredients into a large pan and stir on a low heat until the sugar dissolves.
Turn up to a medium/high heat and bring to a boil while stirring.
Turn down to a low heat and simmer uncovered, stirring occasionally for 2 hours or until the mixture has thickened.
Pour the mixture into a hot, air tight glass jar and seal while hot.
In a large bowl, combine the coconut flour, psyllium husk powder, baking powder, salt, pepper, butter and garlic.
Gradually add the hot water and combine until it forms a thick dough-like consistency.
Knead the dough with your hands and then let sit in a bowl for 10-15 minutes.
Pull apart the dough into balls and place between two sheets of baking paper and roll with a rolling pin until about 5mm thick.
Heat a fry pan to a medium/high heat, add some olive oil and then cook each naan bread for a few minutes on each side until brown.
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