Name: High Vibration Chicken Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
Ingredients: 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

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

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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.