Prep 10 mins | Cook 30 mins | Serves 4

Recipe by: Alyssa Koenen / @alyssakoenendietetics


  • 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 Gevity Rx Curry Bone Broth Body Glue
  • 500ml hot water
  • 1/2 -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 and garam masala then mix until it forms a paste
  3. Stir in the coconut milk adding in the sweet potato. Bring to a boil
  4. In another pan sauté onions, garlic and ginger till soft.  Then add chicken and cook till just brown
  5. Add the chicken and onion mix plus remaining veg to the pot of coconut / curry then mix in the bone broth and almond milk
  6. Cook on high until it reaches a rolling boil then reduce heat to low/medium and cook for an additional 20 minutes, or until the sauce has thickened.
  7. Serve with basmati rice and a dollop of coconut yoghurt 


Leave a comment

All blog comments are checked prior to publishing