Indian Chicken Curry

Indian Chicken Curry

1 tbsp extra virgin olive oil
1 medium onion, diced
4 cloves of garlic, crushed
2 tsp ground cumin
1 tsp ground coriander
1 tsp curry powder
½ tsp tumeric
½ tsp cinnamon
Pinch of cayenne
2 large organic chicken breast cut into pieces
3 large carrots, peeled and diced
1 can of coconut milk
1-2 cups of BARE BONES BROTH bone broth
1 tbsp tomato paste
4 cups thinly sliced kale, swiss chard or spinach
1-2 tsp sea salt

  1. Heat olive oil over medium heat in a large pot. Add diced onions and saute until soft, about 5 minutes. Add crushed garlic, ground cumin, ground coriander, curry powder, turmeric, cinnamon, cayenne; saute for another 2 minutes then add chicken breast pieces.
  2. Saute chicken in spices and onion for another 5 minutes. Add carrots, coconut milk, Bare Bones Broth and tomato paste, stir well then cover and simmer on low heat for 15 to 20 minutes, stirring occasionally.
  3. Add sliced kale, stir well then simmer for an additional 5 minutes. Turn off heat and add sea salt to taste.
  4. Serve over rice or rice noodles.


  1. Double or triple the broth in the recipe to make it a creamy chicken curry soup.
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