P3 Chicken Vegetable Curry


2 – 3 Chicken breasts, cut into bite-size pieces

3 Tbsp. Coconut Oil

2 c. Onion

1 Garlic clove, minced

2 Tbsp. Coconut Flour

½ c. Coconut Milk

1 can Vegetable Broth

½ c. Water

Veggies of choice – carrots, celery, broccoli, red and green bell peppers, etc., cut into bite-size pieces

2 Tbsp. Curry powder

½ tsp. Coriander

Melt oil in large saucepan over medium heat. Add chicken and cook until almost done. Add onions and garlic and continue to cook about 5 more minutes or until onions are translucent. Stir in flour, spices and vegetables then cook covered for 5 minutes. Serve over brown rice or Quinoa.


Serves 5. calories: 535, fat:20.62g, Carb: 43.22g, Protein: 46.6g (not including Quinoa)


  1. Kerrihorton on April 8, 2011 at 3:42 am

    I’d love to see if steamed radishes taste like potatoes in this. It did with my stew meat!

  2. Wayne on July 3, 2014 at 1:17 pm

    Is this dish safe for the 1st 3 weeks of maintenance?

    • admin on July 6, 2014 at 9:17 am


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