Indian Chicken Curry


1 Tbsp. Extra Virgin Olive Oil

1 Medium Onion, Diced

4 Garlic Cloves, Crushed

2 Tsp. Ground Cumin

1 Tsp. Ground Coriander

1 Tsp. Curry Powder

1/2 Tsp. Tumeric

1/2 Tsp. Cinnamon

Pinch of Cayenne

2 Large Organic Chicken Breast, Cut into Pieces

3 Large Carrots, Peeled and Diced

1 Can Coconut Milk

1-2 Cups Bones & Marrow Broth 

1 Tbsp. Tomato Paste

4 Cups Kale, Swiss Chard or Spinach, Thinly Sliced 

1-2 Tsp. Sea Salt


Rice or Rice Noodles


Heat Olive Oil over medium heat in a large pot.

Add Diced Onions and sauté until soft, about 5 minutes.

Add crushed Garlic, ground Cumin, ground Coriander, Curry Powder, Turmeric, Cinnamon, Cayenne; sauté for another 2 minutes then add Chicken Breast pieces.

Sauté Chicken in Spices and Onion for another 5 minutes.

Add Carrots, Coconut Milk, Bone Broth and Tomato Paste, stir well then cover and simmer on low heat for 15 to 20 minutes, stirring occasionally.

Add sliced Kale, stir well then simmer for an additional 5 minutes. Turn off heat and add Sea Salt to taste.

Serve over Rice or Rice Noodles.


Double or triple the broth in the recipe to make it a Creamy Chicken Curry Soup.