Chicken Coconut Curry
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20 min
45 min
6 people
Dinner
Ingredients
- Rice (cook amount needed)
- Toasted naan (if desired)
- 5 large carrots
- 10 gold potatoes
- 2 red onion
- 4 stalks of celery
- optional 1/2-1 cup baby bella mushroom
- 1 head garlic, roasted
- 2 lb chicken, cooked & shredded
- 1/2 tsp ground ginger (fresh is even better)
- 2-3 tsp salt
- 1 tsp pepper
- 5 tbsp curry powder
- 36 oz chicken bone broth
- 13.5 oz full fat coconut milk (canned)
Directions
Step 1
Preheat oven to 400 degrees F, cut the top of a head of garlic off, wrap in a few layers of foil leaving the top exposed, pour olive oil over top and then close the foil over top. Cook for 35 minutes (or until golden brown and tender). Set aside to cool once finished.
Step 2
While the garlic is cooking, bring a pot of water to a boil. Peel and chop your potatoes and carrots into big diced chunks and 1/4-1/2 inch rounds, respectively.
Step 3
In the pan you will use to cook the soup together, melt 3 tbsp of butter on medium heat. While the pan is preheating chop onions and mushrooms to preference. Throw onions into pan and cook for 8-10 minutes, then add mushrooms in and continue to caramelize.
Step 4
Let mushrooms cook with onions for 3-5 minutes, turn heat to low. Finely chop celery and add into pan with mushrooms and onions.
Step 5
While the other veggies are caramelizing, boil carrots until tender enough to pierce with fork.. careful not to overcook or they will turn to mush. Next boil gold potatoes (very briefly as they are already a soft potato and will continue to cook down in soup).
Step 6
Add roasted garlic, ginger, and seasoning into pan with onions, mushrooms and celery. Crush the garlic and let everything cook for a few minutes until yummy bits start to cook to the bottom of the pan. Deglaze with a few splashes of bone broth, scrape the golden goodness off the bottom of the pan.
Step 7
Add in potatoes, carrots, shredded chicken, remaining bone broth, and coconut milk. Bring to a boil. Once boiling, reduce heat to low, cover and let simmer for 20-30 minutes.
Step 8
Serve over rice with side of toasted naan. Also delicious with some toasted cashews on top (optional).
Notes
This recipe is very near and dear to my heart. Make whenever you feel like you need a warm hug from your big sister. A special shout out to my big sister who created and refined this recipe with me over 4 ish years of living together. The comfort meal of all comfort meals. Love you so so much, sister.
- Leftovers last about 5 days in fridge, or you can freeze individual servings for up to a few months.
- Naan optional
- You can sub ground ginger for fresh ginger in a pinch
- For this recipe, I like to boil the chicken then beat with a handbeater to shred
- Add additional salt, pepper, and curry powder to your taste !
- By and far the best curry powder is from Simply Organic
