Chicken in Cauliflower Coconut Sauce

I love to cook meat or poultry in thick sauces, based either on canned diced tomatoes or coconut cream/milk. The thickness of the sauce is made with plenty of vegetables, grated, thinly sliced or even blended in crumbs. It allows to omit the use of any type of flour or starches in the dish and to make wonderfully rich sauce with intense mix of flavours in both spicy, or tender and mild variety. You can cook any type of meat or poultry with this approach, all will result in nice and hearty dishes, but meat or poultry on the bone  is my favourite option, that gives an extra depth of flavour. The recipe below is for chicken drumsticks, that can be bought already skinned on a trays of 5-6 drumsticks in Coles supermarket.

The dish is very similar to chicken meatball and coconut soup, with only difference of reducing the amount of liquid left in the pan. The dish can be served on its own for those who opt to go paleo, but with gluten free pasta, mash or with cooked rice, lentils, quinoa or buckwheat, it makes an easy, fulling and comforting lunch or dinner for the whole family.

All in cooked in one pot, without being bothered to brown the meat first.


  • 5-7 chicken drumsticks, skin off
  • 2 onions/leek, sliced in semi-circles
  • 3 carrots, grated
  • 1/2 head of cauliflower, blended to the size of rice grain
  • 1 can of coconut cream/milk
  • fresh ginger, 3 cm piece, peeled, thinly sliced and cut in sticks
  • pinch of saffron
  • 1 table spoon olive oil
  • 1 table spoon coconut oil
  • sea salt and black pepper for seasoning


  • medium heat chilli pepper with seeds or deseeded
  • turmeric powder


  • heat olive and coconut oil in casserole pan
  • add sliced onion/leek
  • saute on low heat until translucent, season with sea salt and pepper 2-3 minutes from the start

  • add grated carrots, stir and cook on low/medium heat for 5 min
  • add all other ingredients, chicken, cauliflower, ginger, pour coconut cream/milk, add saffron
  • add boiling water to cover meat and vegetables
  • cook on medium heat, covered with lid, until chicken meat starts to separate from the bone, check and adjust seasoning in the process
  • by that time little liquid is left to make a thick sauce
  • let the dish rest for 5-10 minutes
  • serve on its own, or on a bed of rice, lentils, quinoa, buckwheat, or gluten free pasta



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