Brothy Curry Chicken Rice Bowl

Creamy coconut curry, tender poached chicken, and cauliflower rice soaked in rich, gut-loving bone broth. Made with turmeric, ginger, and lemon, this bowl delivers big flavour with anti-inflammatory benefits in every bite. Keto-friendly, gluten-free, and perfect for meal prep - healthy comfort food you’ll want on repeat.

Serves 4
GF | DF | RSF

 
Ingredients
2 tbsp Gevity Bone Broth Curry Glue
2 garlic cloves, minced
2 tbsp fresh ginger, grated
1 small lemon, juiced
2 chicken breasts
1 tbsp grass-fed butter (EVOO for DF)
1 tsp coconut aminos
1 tsp ground turmeric
1 tsp cumin
1/2 tsp black pepper
2 tbsp Thai yellow curry paste
400ml full-fat coconut cream
1/2 cauliflower head, finely chopped
4 bok choy, halved
2 tsp sesame seeds
1 spring onion, finely sliced
Fresh coriander, to garnish
Chilli oil, to serve (optional)

What to do: 
1. Bring 1L of water to a boil in a large pot. Add the Gevity Rx Curry Bone Broth, 1 minced garlic clove, 1 tablespoon grated ginger and lemon juice. Stir to dissolve the broth concentrate.
2. Carefully add the chicken breasts to the pot and boil for 5–8 minutes, then reduce heat to a gentle simmer and cook for a further 10–12 minutes, or until the chicken is cooked through. Remove the chicken and set aside to cool slightly before slicing.
3. In a separate pan, melt the grass-fed butter over medium heat. Add the remaining garlic and ginger. Stir in the coconut cream, ground turmeric, cumin, black pepper, coconut aminos and yellow curry paste. Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
4. While the sauce simmers, make the cauliflower rice by adding the finely chopped cauliflower to a dry saucepan over medium heat. Cook for 4–5 minutes, stirring occasionally, until tender and lightly toasted.
5. Just before serving, blanch the bok choy in boiling water for 3–4 minutes until tender. Drain and set aside.
6. To serve, layer the cauliflower rice and bok choy into bowls. Top with sliced chicken, then ladle over the warm curry sauce. Garnish with sliced spring onion, sesame seeds, fresh coriander and a drizzle of chilli oil.