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Coconut Chicken Curry, Mango Chutney and Gluten-Free Naan Bread

Yields6 Servings

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

 1 large onion, roughly chopped
 4 cloves garlic, crushed
 2 tbsp Changing Habits Coconut Oil (stove top method only)
 2 tbsp Changing Habits Curry Powder
 1 tsp ground cardamom
 1 tsp ground cumin
 1/2 tsp paprika
 Pinch Changing Habits Pepper
 3 tbsp organic tomato paste
 1 tsp Changing Habits Seaweed Salt
 3 tbsp lemon juice
 400 ml coconut cream
 800 g chicken thigh fillets
 1 small sweet potato, chopped
 Coriander to serve
Mango Chutney
 3 medium mangoes, peeled and chopped
 1 medium onion, diced
 1 red chilli, deseeded and finely sliced (optional)
 .5 cups apple cider vinegar
 2 tsp Changing Habits Seaweed Salt
 1 tbsp Changing Habits Ginger Powder
 1/4 cup Changing Habits Rapadura Sugar
 1 tsp Changing Habits Cinnamon
 1 tsp Changing Habits Turmeric
 1 tsp Changing Habits Curry Powder
 1 tsp Changing Habits Pepper
 2 cloves garlic, crushed
 1 tbsp fresh ginger diced
Gluten-Free Naan Bread
 2 tbsp olive oil
 1 cup coconut flour
 3 tbsp psyllium husk powder
 2 tbsp grass-fed butter
 1 tsp baking powder
 1 and 1/2 cups hot water
 2 cloves garlic, diced
 1/4 tsp Changing Habits Seaweed Salt
 Changing Habits Pepper to taste
Coconut Chicken Curry - Slow cooker method

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.

Coconut Chicken Curry - Stove top method

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.

Mango Chutney

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.

Gluten-Free Naan Bread

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.

Nutrition Facts

Servings 6