Chicken Curry

30 minutes



300g free-range chicken thighs or breast
1 medium sweet potato
3 cloves garlic - crushed
½ tbsp ginger - fresh grated or minced
1 small onion
Handful of green beans
1 red capsicum
1 eggplant
2 zucchini
4 carrots
2 tbsp curry powder
1 tbsp Garam masala
2 tbsp Ghee
1 can coconut milk
2 tbsp Meadow & Marrow Bone Broth Concentrate - Curry
500ml hot water
1/2 -1 cup unsweetened almond milk


  • Step 1

    Cut chicken, sweet potato and veggies into bite size pieces

  • Step 2

    In a large pot melt the ghee, add curry powder and garam masala then mix until it forms a paste

  • Step 3

    Stir in the coconut milk adding in the sweet potato. Bring to a boil

  • Step 4

    In another pan sauté onions, garlic and ginger till soft. Then add chicken and cook till just brown

  • Step 5

    curry then mix in the bone broth and almond milk

  • Step 6

    medium and cook for an additional 20 minutes, or until the sauce has thickened.

  • Step 7

    Serve with basmati rice and a dollop of coconut yoghurt