Chicken Curry

Prep 10 mins | Cook 30 mins | Serves 4 

Recipe by: Alyssa Koenen / @alyssakoenendietetics


  • 300g chicken breast
  • 1 medium sweet potato
  • 3 cloves garlic, minced
  • ½ tbsp ginger, minced
  • 1 small onion, diced
  • Handful of green beans
  • 1 red capsicum, diced
  • 1 eggplant, diced
  • 2 zucchinis, diced
  • 4 carrots, diced
  • 2 tbsp curry powder
  • 1 tbsp garam masala
  • 2 tbsp ghee
  • 1 can light coconut milk
  • 2 tbsp Gevity Rx Curry Bone Broth Body Glue
  • 500ml hot water
  • Between 1/2 cup – 1 cup unsweetened almond milk


  1. Cut chicken, sweet potato and veggies into bite size pieces
  2. In a large pot melt the ghee, add curry powder, garam masala and mix until it forms a paste
  3. Mix in the coconut milk adding in the sweet potato. Bring to a boil
  4. In a pan, sauté onions, garlic and ginger
  5. Add the chicken and cook it until just brown
  6. Place the chicken and remaining vegetables in the pot of coconut
  7. Mix in the bone broth and almond milk
  8. Cook on high until it reaches a rolling boil. Then reduce the heat to low/medium and cook for an additional 20 minutes, or until the sauce has thickened.
  9. Serve with rice and a dollop of coconut yoghurt

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