After trying quite a few different ways to make a curry (e.g. with tomato sauce, a similar post with prawns, or red chicken curry) this method has stuck and I finally bring to you what in my opinion is the ultimate, easy, gluten-free, low-carb chicken curry that you can quickly conjure up any day of the week.


You will need (for 2 large portions)

– 2 boneless chicken thighs or chicken breasts

– a dash of wine

– 2 tablespoons olive oil

– 1 large can coconut milk

– 1 large onion, diced

– 1 tablespoon (or to taste) green curry paste (make your own?)

– diced vegetables of your choice, I’ve used a finely diced courgette this time (artichoke hearts go well with this dish too), but don’t pick anything with a strong flavour

– pinch of salt

– juice of half a lime

– chopped coriander to garnish

– 1 cup Basmati, Jasmine or Wild rice (I like to mix)

To make:

– Start an hour before by prepping your chicken in brine so that it will remain moist and tender whilst cooking. Check out the simple method here.

– Bring a pot of water to the boil (for your rice) and in the meantime cut up the chicken into bite size pieces. Discard the brine.

– Start cooking the onions and curry paste in olive oil, stirring carefully so as not to burn the onion. Add a small amount wine to stop it from browning/burning if necessary. If you prefer not to do this, you may add some butter instead.

– Add your rice to the boiling water and let it cook for about 20 minutes, stirring occasionally to make sure it doesn’t stick or dry up.

– Add the chicken pieces and cook for about 4 minutes on each side. Also add your vegetables depending on their size and cooking time.

– Pour in the coconut milk and lower the heat slightly. Let it come to the boil again, whilst stirring occasionally. Let it cook for about 10 minutes and taste check for salt/pepper/curry. I like to also check a large chicken piece to make sure it is cooked through.

– If you find that your sauce is too liquid, add some arrowroot powder to thicken this up.

– Serve on top of your rice, with a squeeze of lime and coriander for garnish.

* If you decide to substitute prawns for chicken, you should add these in the last 4-5 minutes of cooking, after you have added the coconut milk and this has come to the boil. The prawns only need about 3-4 minutes to cook, otherwise they will become rubbery.

photo by Annemarie Mayo

photo by Annemarie Mayo

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