Yields1 Serving
 1 ½ tsp ghee butter
 1 ¼ lbs ground chicken
 1 cup sweet potato, butternut squash or kabocha pumpkin, peeled and cubed
 2 medium heads broccoli, chopped into florets
 ½ small yellow onion, julienned
 2 tsp yellow curry powder
 ½ cup chicken bone broth or low sodium vegetable broth
 1 cup coconut milk (light or full fat)
 15 oz diced tomatoes, low sodium and undrained
 ½ tsp sea salt
 ¼ bunch fresh cilantro, leaves only
1

Heat butter in a large nonstick skillet over medium-high heat.

2

Place the chicken into the pan with a couple of pinches of sea salt and brown until chicken is almost cooked through. Pour the chicken into a bowl and set aside.

3

Add sweet potato/butternut/kabocha to the same pan with a little more salt and sauté 7-10 minutes, until potatoes just begin to soften/can be pierced with a fork. Decrease heat to medium.

4

Add broccoli, onion, and curry powder and cook 1 minute, stirring constantly.

5

Add broth, coconut milk, tomatoes and sea salt and bring to a boil.

6

Add chicken back in and stir to combine.

7

Cover, reduce heat, and simmer for at least 10 minutes, but up to 45 minutes, stirring occasionally. The longer this simmers, the more time the flavors will have to develop.

8

Top with cilantro and serve on it’s own or with My Heart Beets 3 Ingredient Naan or my Coconut Rice.

NOTES:

  • Feel free to omit the chicken and simply omit cooking the chicken (first step) and start by adding the sweet potato/butternut/kabocha to the pan with the ghee butter. Follow remainder of the recipe as written.
  • Optional: Serve with My Heart Beets 3 Ingredient Naan or my Coconut Rice.
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Ingredients

 1 ½ tsp ghee butter
 1 ¼ lbs ground chicken
 1 cup sweet potato, butternut squash or kabocha pumpkin, peeled and cubed
 2 medium heads broccoli, chopped into florets
 ½ small yellow onion, julienned
 2 tsp yellow curry powder
 ½ cup chicken bone broth or low sodium vegetable broth
 1 cup coconut milk (light or full fat)
 15 oz diced tomatoes, low sodium and undrained
 ½ tsp sea salt
 ¼ bunch fresh cilantro, leaves only

Directions

1

Heat butter in a large nonstick skillet over medium-high heat.

2

Place the chicken into the pan with a couple of pinches of sea salt and brown until chicken is almost cooked through. Pour the chicken into a bowl and set aside.

3

Add sweet potato/butternut/kabocha to the same pan with a little more salt and sauté 7-10 minutes, until potatoes just begin to soften/can be pierced with a fork. Decrease heat to medium.

4

Add broccoli, onion, and curry powder and cook 1 minute, stirring constantly.

5

Add broth, coconut milk, tomatoes and sea salt and bring to a boil.

6

Add chicken back in and stir to combine.

7

Cover, reduce heat, and simmer for at least 10 minutes, but up to 45 minutes, stirring occasionally. The longer this simmers, the more time the flavors will have to develop.

8

Top with cilantro and serve on it’s own or with My Heart Beets 3 Ingredient Naan or my Coconut Rice.

Primal Vegetable Curry