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Easy Organic Chicken Curry

For allergy sensitive people like me!
All my ingredients are organic to avoid the reactions I have to preservatives and artificial colours. I substitute some things for the ones that I am allergic to.


  • Ingredients:

  • 2 Organic chicken breasts or 4 thighs cut into bite size pieces

  • 2 tbsp Rice Bran oil (Melrose has a good organic one)

  • 400g can Organic Coconut cream (Organic by Nature is the only one I have found that doesn’t contain preservatives & artificial colours)

  • 1 tbsp curry powder

  • Half a large red capsicum, chopped

  • Half a large green capsicum, chopped

  • .5 cup carrot, diced

  • 1 cup of broccoli chopped

  • .5 cup snow peas sliced

  • .5 cup zucchini chopped

  • 2 small bunches Bok Choy trimmed and sliced

  • 1 tsp fish sauce (If I can’t get organic, I leave this out)

  • Juice of one lime

  • 1 tbsp fresh, chopped coriander

  • 1 cup Basmati rice or bean thread noodles


  • 1.


  • 2.

    Boil the water for your rice first then when it's boiled the rice can be cooking while you are cooking the curry.

  • 3.

    Sauté carrot and capsicums in Rice Bran oil until just brown.

  • 4.

    Add the curry powder and stir through. Then add the chicken and lightly brown.

  • 5.

    Add the coconut cream. Simmer until chicken is almost cooked.

  • 6.

    Stir in the vegetables and lime juice.

  • 7.

    Lastly, just before serving, sprinkle the coriander over the curry and stir through.

  • 8.

    Serve with boiled rice or the bean thread noodles.


I usually serve with organic long grain brown rice but a traditional curry uses Basmati rice or bean thread noodles which are also good.

Brown rice takes longer to cook so maybe prepare ahead of time.

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