Coconut Chicken Curry

  • 1 whole chicken OR (skip steps 1-3 below and use 4 cups of previously make chicken stock (not canned or cartoned) and 3-4 cups of cooked chicken meat sliced - buy pasture raised chickens here
  • 4 cups chicken stock
  • 3 tablespoons butter, preferably from cows raised on pasture
  • 2 tablespoons coconut oil
  • 2 medium yellow onions, chopped
  • 1-inch knob ginger, peeled and grated
  • 5 cloves garlic, finely chopped or grated
  • 1/2 – 1 head cauliflower, rough chopped
  • 2 (15-ounce) whole, unsweetened coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 cinnamon stick
  • 1 teaspoon red chili flakes
  • unrefined sea salt to taste
  • 1/4 cup cilantro leaves, plus more for garnish
  • 1/2 lemon, juiced
  1. Place your whole chicken in a crock pot, cover with filtered water, and cook on low for approximately 3-4 hours until meat is cooked.
  2. Remove chicken from pot, pull meat from bones, and place in a separate bowl.
  3. Reserve 4 cups of chicken broth for this recipe, save the rest, and freeze the chicken bones to add to a future pot of bone broth.
  4. Rough chop 1/2-1 head cauliflower and cook in chicken broth until very tender. The amount of cauliflower you add will determine how think your curry sauce becomes.
  5. You may either grate the peeled garlic and ginger by hand or send them through the shredder on your food processor.
  6. In another heavy bottomed pot, add butter and coconut oil (the coconut oil will help your butter not to burn), diced onions, garlic and ginger and cook on medium stove heat until soft and fragrant.
  7. Add all of your spices EXCEPT the cilantro and cook while stirring for 3 minutes.
  8. Add chicken stock and cooked cauliflower, coconut milk, lemon juice and cilantro leaves to your curry mixture.
  9. Turn off stove heat and puree mixture using immersion blender or in batches in blender.
  10. Add chicken to curry and taste for salt or add more cayenne if you are a heat seeker.
  11. Serve over rice, steamed, sauteed or fried veggies or on it’s own. Garnish with cilantro leaves.