This recipe is a standard in my house.  We love it for its nourishing, warming and gut healing properties! Use any leftover broth.

QUICK TIP: Buy a cooked chicken and some broth from your healthy butcher and voila… quick and easy!

  1. Prepare Chicken
    • If using a whole raw chicken-place chicken and cover with cold water in stock pot
    • On medium high heat-bring to a gentle rolling boil and immediately turn down to a simmer
    • Add a whole carrot, peeled onion and 2 stalks of celery
    • Cook for 3-4hrs
    • Take chicken out, discard veggies
    • Strain the broth and set aside
    • Shred the chicken to be used in the curry
  2. In a large pot melt oil.  ~1TBSP of coconut, ghee or olive oil
  3. add:
    • ~2 onions chopped
    • ~4-5 garlic cloves chopped
  4. Sauté until light brown/translucent then add:
    • ~2″ fat nub of ginger finely grated
    • ~4-5 tablespoons curry powder
    • ~1 teaspoon cumin
    • ~1 teaspoon turmeric
    • ~1/4 teaspoon cinnamon
  5. Sauté for a couple of minutes then add:
    • ~1-2cups chicken broth (from above or that you have on hand)  ~1can coconut milk
  6. Simmer until reduced for approximately 15 minutes
  7. then add shredded cooked chicken. (I add the entire chicken including the skin)
  8. Add veggies as you like: spinach or kale and peas are awesome!
  9. Once veggies are cooked to your liking serve over cauliflower rice or basmati rice.

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