Recipes & Food

Coconut Water Chicken Curry

I am not the biggest fan of really hot food, where it is unbearable to eat. That’s not my idea of fun… but I do enjoy spicy food that is flavoursome.

On a particularly cold and wet evening last week, I got home from the Afternoon Drive show (Smile Drive) on Smile 90.4 FM and had this craving for curry. I found a recipe back in Summer and bookmarked it for a night just like this one, and I altered the recipe a little too for my taste.

Comfort food doesn’t always have to be unhealthy and this is perfect for Banting (LCHF).


Chicken breasts chopped up.

Coconut Oil

Coconut cream – I bought the milk by mistake and just skimmed the cream off the lid.

250 ml Coconut Water – I adore Coco Zone. It is by far the best on the market and the healthiest.

1 teaspoon of paprika

1 teaspoon of cumin

1 teaspoon of tumeric


2 teaspoons of curry powder – add more if you like a hotter curry.

Fresh coriander

Cauliflower rice


1. Saute the chicken strips in butter or coconut oil.

2. In another pot, melt coconut oil and add the spices. Work quickly to stir them in and ensure they don’t burn. If they burn, start over.

3. Turn the heat down and add the coconut water.

I absolutely adore coconut water, which is normally synonymous with summer – ice cold on the beach with salty hair and bronzed bodies.

Coconut water is actually so incredibly healthy for you, that it should be drunk all year round. It has so many amazing benefits – it’s hydrating and full of electrolytes and potassium.

4. Add the coconut cream – as much or as little as you would like for it be creamy.

5. Add the chicken pieces and then chop in fresh coriander. I used my herb scissors to cut them into the pot.

6. Allow to simmer.

7. Steam the cauliflower rice. You can grate cauliflower heads to make your own, or buy the Woolworths pack.

8. Serve your cauliflower rice and curry into bowls and slurp it all up. Add salt to your liking.

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