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Coconut Chicken Curry with Cauliflower Rice and Coriander Pesto

A warming Indian style curry with paleo cauliflower rice. Tastes even better the next day if you can wait that long.

Serves: 6

Preparation time: 15 minutes

Cooking time: 50 minutes


  • 2 Tblsp ghee
  • 1 brown onion, sliced
  • 6 cloves of garlic, minced
  • ½ tsp garam masala
  • ½ tsp turmeric
  • 2 tsp ground coriander
  • 2cm fresh ginger, minced
  • 2 bay leaves
  • 1 x 1kg (approx.) Lilydale Bulk Thigh Fillets, cut into 3cm cubes
  • 1 cup coconut cream
  • 2 Tblsp tomato paste
  • 1 cup plain yoghurt
  • ½ lemon, juiced
  • 1 long red chilli, sliced

Cauliflower Rice

  • 1 head of cauliflower, cut into florets
  • 2 Tblsp ghee or coconut oil
  • sea salt and pepper

Coriander Pesto

  • 1 large bunch coriander
  • 1 clove garlic
  • ¼ cup cashew nuts
  • Juice and zest of 1 lime
  • 1 Tblsp coconut oil or macadamia oil
  • 2 Tblsp parmesan cheese, finely grated
  • salt and freshly ground black pepper, to taste


  1. In a frying pan, sauté onion in ghee over medium heat. Stir in garlic, spices, ginger and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yoghurt and coconut milk. Bring to boil, reduce heat and simmer for 20 minutes.
  2. Remove bay leaves and stir in lemon juice and cayenne pepper. Simmer for 5 minutes.
  3. To make cauliflower rice, place cauliflower florets in a food processor and process until it is finely chopped and resembles rice.
  4. Heat ghee in a deep frying pan over medium heat. Add cauliflower and cook, stirring occasionally for 20 minutes or until cauliflower is tender and light golden.
  5. To make coriander pesto, place the coriander, garlic and cashews in a processor and pulse until just chopped.
  6. Mix in the parmesan, lime juice and zest. Slowly add oil in a steady stream until well combined. Season to taste.
  7. Spoon the cauliflower rice among serving plates. Top with curry and drizzle with coriander pesto just before serving.
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Our Recipes
Our Recipes