Healthy Chicken & Potato Curry (dairy-free, gluten-free, sugar-free)

Healthy Chicken & Potato Curry (dairy-free, gluten-free, sugar-free)


I’m so excited to share my special chicken curry recipe on the blog today. This is without doubt my favorite chicken recipe – EVER. I’ve been making this chicken curry recipe for years (since I was about 15), and have shared it with many family & friends over the years…

I’m actually pretty surprised that I’ve never shared this recipe on the blog before now – but hey, better late than never!

This healthy chicken & potato curry is so super easy to make, full of flavor, and it’s free from any processed or unnatural ingredients. It’s also totally dairy, sugar and gluten-free.

It’s the perfect meal to make for dinner on a chilly evening – or for a big group of friends on the weekend.

I hope you love it as much as I do! xo




4 x 100g chicken breasts (skinless)
3-4 medium potatoes (peeled)
2 cups cherry tomatoes
1 onion
1 teaspoon cooking oil
4 Tablespoons pure tomato paste
juice from 1 lemon
2 Tablespoons fresh cilantro (chopped)
2 teaspoons curry powder
1 teaspoon ginger
1 teaspoon turmeric
1/2 teaspoon garlic (or to taste)
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cloves
sea salt & cracked black pepper (to taste)
1-1+1/2 cup water (or as needed)
1-2 teaspoons raw honey/ xylitol/ 100% pure maple syrup (optional, if needed)


To serve (per serving):
1/2 – 1 cup cooked brown or white basmati rice
fresh cilantro
fresh banana slices (optional, but a must-try)
1 or 2 teaspoons desiccated coconut (optional)

(recipe serves 4)



-Chop the onion and sauté in a pot with oil until caramelised.
-Chop the cherry tomatoes and add to the pot.
-Add the lemon juice, water, tomato paste, chopped cilantro curry powder, ginger, turmeric, garlic, cumin, cinnamon, -cloves, sea salt & cracked black pepper to the pot and stir well.
-Slice the chicken breast into pieces, and peel and chop the potatoes into quarters. Add the chicken and potatoes to the curry.
-Simmer the curry on the stove for 40-60 minutes and cover with a lid, stirring occasionally.
-Add honey or xylitol to taste, if needed.
-Serve each portion with 1/2 cup cooked basmati rice, and garnish with fresh cilantro (optional).
-Eat and enjoy!

Made with love by Liezl Jayne xo



Photo’s by Liezl Jayne Strydom for