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!

AuthorTessa Pennick
Rating

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!

Coconut_Chicken_Curry_ChangingHabits

Yields6 Servings

Coconut Chicken Curry
 1 large onion, roughly chopped
 4 cloves garlic, crushed
 2 tbsp Changing Habits Coconut Oil (stove top method only)
 1 tsp ground cardamom
 1 tsp ground cumin
 1/2 tsp paprika
 3 tbsp organic tomato paste
 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)
 1 tbsp fresh ginger, peeled and grated
 1 tsp ground ginger
 2 cloves garlic, crushed
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

Coconut Chicken Curry - Slow cooker method
1

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
2

Add the coconut oil to a pan on medium heat.

3

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.

4

Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir well.

5

Turn back to a low heat and cook covered for at least an hour. Garnish with the coriander to serve.

Mango Chutney
6

Place all ingredients into a large pan and stir on a low heat until the sugar dissolves.

7

Turn up to a medium/high heat and bring to a boil while stirring.

8

Turn down to a low heat and simmer uncovered, stirring occasionally for 2 hours or until the mixture has thickened.

9

Pour the mixture into a hot, air tight glass jar and seal while hot.

Gluten-Free Naan Bread
10

In a large bowl, combine the coconut flour, psyllium husk powder, baking powder, salt, pepper, butter and garlic.

11

Gradually add the hot water and combine until it forms a thick dough-like consistency.

12

Knead the dough with your hands and then let sit in a bowl for 10-15 minutes.

13

Pull apart the dough into balls and place between two sheets of baking paper and roll with a rolling pin until about 5mm thick.

14

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

Coconut Chicken Curry
 1 large onion, roughly chopped
 4 cloves garlic, crushed
 2 tbsp Changing Habits Coconut Oil (stove top method only)
 1 tsp ground cardamom
 1 tsp ground cumin
 1/2 tsp paprika
 3 tbsp organic tomato paste
 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)
 1 tbsp fresh ginger, peeled and grated
 1 tsp ground ginger
 2 cloves garlic, crushed
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

Directions

Coconut Chicken Curry - Slow cooker method
1

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
2

Add the coconut oil to a pan on medium heat.

3

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.

4

Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir well.

5

Turn back to a low heat and cook covered for at least an hour. Garnish with the coriander to serve.

Mango Chutney
6

Place all ingredients into a large pan and stir on a low heat until the sugar dissolves.

7

Turn up to a medium/high heat and bring to a boil while stirring.

8

Turn down to a low heat and simmer uncovered, stirring occasionally for 2 hours or until the mixture has thickened.

9

Pour the mixture into a hot, air tight glass jar and seal while hot.

Gluten-Free Naan Bread
10

In a large bowl, combine the coconut flour, psyllium husk powder, baking powder, salt, pepper, butter and garlic.

11

Gradually add the hot water and combine until it forms a thick dough-like consistency.

12

Knead the dough with your hands and then let sit in a bowl for 10-15 minutes.

13

Pull apart the dough into balls and place between two sheets of baking paper and roll with a rolling pin until about 5mm thick.

14

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.

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

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