This nourishing coconut chicken curry is the perfect blend of warming spices, hearty vegetables, and creamy coconut richness. Infused with turmeric, ginger, and aromatic herbs, it’s a soul-soothing dish that's both satisfying and deeply flavorful. The optional blended sweet potato gives it a naturally velvety texture without the need for thickeners. Whether you're looking to cozy up on a chilly evening or simply want a delicious, nutrient-rich meal—this curry delivers. Don’t forget the fresh coriander and a squeeze of lime to bring it all together.
Ingredients:
- 1 tbsp coconut oil
- 1 chopped red onion
- 2 cloves of chopped garlic
- 4 cm peeled and minced ginger
- 1 tbsp ground turmeric
- 1 tbsp curry powder
- 1 litre of bone broth
- 900g cubed sweet potato
- 80ml creamy coconut milk
- 4 full cilantro leaves with stem
- 900g cooked shredded chicken
- 1 carrot sliced into rounds
- 90g sliced mushrooms
- Fresh coriander and lime to taste
Method
- In a saucepan, heat coconut oil and add onion, garlic and ginger.
- Once onions are translucent, add turmeric and curry powder and stir for 1 minute.
- Add bone broth, once boiling, add sweet potato
- Optional: You can remove the sweet potato once it is soft and blend until smooth then return to the broth or steam in a pan separately before blending. The blended sweet potato gives the soup a heartwarming creamy texture without using any flour or cornstarch.
- Turn the heat down as low as possible and add coconut milk
- Add carrots and other veggies you like or have available (peppers, mushrooms, broccoli) adding salt and pepper to taste. Simmer until veggies are cooked.
- Once the coconut milk has been added, you do not want the soup to boil as this will curdle the milk.
- Add cooked and shredded chicken.
- Top with fresh coriander and lime.
This is one of the dishes served on our Rēset programs as part of our anti-inflammatory buffet which is gluten free, dairy free and contains no refined seed oils, corn or soy (except for traditionally fermented Tamari sauce). Read more about our Food Principals.
