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If you are a curry fan, you will be glad to know that you can still enjoy a delicious curry on Patrick’s low-GL Diet. Give this tasty chicken curry a try – not only is it gluten, wheat, dairy and yeast free, but it is also creamy and spicy with the use of coconut milk and immune-boosting spices. You can double this recipe and freeze the remainder or store in the fridge for up to three days.

Serves 2


  • 1 tbsp coconut oil or olive oil
  • 2 chicken breasts, trimmed of skin and fat and sliced into strips
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • 4 cloves garlic, crushed
  • 1 mild red chilli, deseeded and finely chopped
  • 2 chopped onions
  • 2 tsp reduced salt vegetable bouillon powder dissolved in 210 ml water (available at leading health stores)
  • 210 ml coconut milk


  1. Heat the oil in a frying pan or wok and sear the chicken strips on both sides, then remove from the pan and set to one side.
  2. Fry the cumin and turmeric in the pan for a few seconds before adding the garlic and chilli and sautéing for 30 seconds.
  3. Add the onions and fry to soften them.
  4. Pour the bouillon liquid into the pan with the coconut milk, return the meat to the pan and simmer until the chicken is cooked – about 20 to 30 minutes.