High Vibration Chicken Curry
A chicken curry recipe made with bone broth, fresh garlic and ginger, and packed with vegetables to leave you feeling really, really good.
INGREDIENTS FOR CHICKEN CURRY FROM SCRATCH
You will need the following ingredients to make this recipe:
- Coconut oil, olive oil or ghee
- Yellow onion
- Garlic cloves
- Fresh ginger
- Curry powder
- Ground coriander
- Ground cumin
- Sea salt
- Black pepper
- Chicken breast and/or thigh, diced into stew meat
- Chicken bone broth
- Coconut milk
VEGETABLES FOR CHICKEN CURRY
This recipe allows you to play with the vegetables that are in season. I always prepare this dish with a base of yellow onion, bell pepper (red, green, yellow or orange) and carrots. The rest of the vegetables I add according to what is available, fresh, in season. Consider trying the following:
- Fresh peas
- Cauliflower
- Broccoli
- Bok choy
- Baby bok choy
- Spinach
- Snow peas
- Sugar snap peas
- Zucchini
- Yellow squash
- Varieties of summer squash
- Potatoes
Thank you for reading. Follow Starseed Kitchen on Instagram, Facebook, and Pinterest for more Starseed Kitchen inspiration.
Print
High Vibration Chicken Curry
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Stove top
- Cuisine: Asian
- Diet: Gluten Free
Description
Healthy, from scratch, chicken curry with fresh garlic, ginger and curry powder.
Ingredients
Scale
- 3–4 chicken breasts, diced into stew meat (about 1–1/2 pounds)
- 2 Tbsp coconut oil, ghee or olive oil
- 1 yellow onion, medium diced
- 8 cloves garlic, minced
- 2-inch fresh ginger, peeled and rough chopped or minced
- 2 Tbsp curry powder, preferable Frontier Co-op
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1–2 tsp sea salt
- 1 tsp ground pepper
- 1 bell pepper, medium diced
- 2 carrots, sliced at angle into 1-inch pieces
- 1 cup chicken bone broth
- 2 cans full fat coconut milk
- Additional vegetables of choice (cauliflower florets, bok choy, fresh peas, zucchini, broccoli, etc).
- Fresh cilantro
Instructions
- Add coconut oil to a large stew pot and melt on medium low heat. Add onion and let sweat for 5 minutes, till they start to become translucent.
- Add chicken, salt and pepper and let chicken sear. Stir occasionally. Let cook for 6-8 minutes.
- Add garlic, ginger, curry, cumin, coriander and stir to activate.
- Add bell pepper, broth, coconut milks and vegetables. Bring to a boil, let simmer for 20 minutes.
- Serve with rice and fresh cilantro to garnish.
Notes
- Have the butcher diced the chicken breast for you. Just ask for 1-inch cubes like beef stew meat.
- Prepare this dish with coconut oil in the summer and ghee in the winter. Use olive oil only if you don’t have the other fats in your pantry.
- Use the best quality chicken broth you have access to for this recipe. I use Bonafide Provisions in the freezer section. Avoid pasteurized boxed chicken broth and stock.
Leave a Reply