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Simple Chicken Ginger Curry with Baby Bok Choy with two bowls and naan bread

Simple Chicken Ginger Curry with Baby Bok Choy


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  • Author: White Sparrow
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1/2 yellow onion, sliced
  • 23 carrots, sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 heaping tablespoons fresh ginger, chopped
  • 3 garlic cloves, chopped
  • 3 heaping tablespoons curry powder
  • 1/2 teaspoon ground tumeric
  • 1 13.5 oz full fat coconut milk
  • 4 cups chicken bone broth
  • 23 chicken breasts, cut into small bite sized pieces – around 1 inch
  • 2 bunches baby bok choy, cleaned + end cut off
  • 1 handful fresh snap peas
  • garnish with chopped scallions and/or cilantro
  • Add hot sauce, if desired

Instructions

  1. In a medium sized stock pot, heat the coconut oil over medium heat. Add the onions, carrots, salt and pepper. Sauté for 2-3 minutes or until the onions are softened. Add the ginger, garlic, curry powder and turmeric. Mix to combine and cook for 1 minute.
  2. Add the coconut milk and bone broth. Stir to combine and cook until it begins to simmer (about 3-4 minutes). Turn the heat to low and add the chicken. Stir to combine and let cook. After 4 minutes check to see if the chicken is cooked through.
  3. Add the bok choy and snap peas. Turn the heat off.
  4. Serve with rice, naan or with extra broth!
  • Prep Time: 5
  • Cook Time: 20
  • Category: soup
  • Method: stove-top