Ingredients

• 2 chicken breasts (cubed or shredded after cooking)
• 1 medium onion, chopped
• 2 carrots, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, smashed
• 1-inch piece fresh ginger (or 1 tsp ground)
• 1 ½ cups chicken bone broth (or regular broth)
• 1 can (13.5 oz) coconut milk
• 1 tbsp olive oil or butter
• 1 ½ tsp turmeric
• 1 tsp curry powder
• ½ tsp cumin
• ½ tsp paprika
• ½ lemon (juice)
• Salt + pepper, to taste
• Cooked rice (for serving)

Instructions

1. Cook the chicken:
   • Season chicken with salt + pepper.
   • Sauté in a skillet with ½ tbsp oil until cooked through. Remove and set aside.
2. Make the curry base:
   • In the same skillet, add the rest of the oil.
   • Add onion, carrot, red pepper, garlic, and ginger. Sauté until softened (~8 minutes).
   • Stir in turmeric, curry powder, cumin, and paprika. Cook 1 minute until fragrant.
3. Blend the sauce:
   • Transfer veggies + spices to a blender with broth.
   • Blend until completely smooth and creamy (no texture).
4. Simmer:
   • Return sauce to the skillet. Stir in coconut milk.
   • Add cooked chicken back in.
   • Simmer gently 10 minutes to thicken.
5. Finish:
   • Taste and adjust seasoning (salt, pepper, extra curry if she likes more flavor).
   • Squeeze in lemon juice before serving for vitamin C boost.
6. Serve:
   • Spoon over rice. Optionally top with plain Greek yogurt (extra protein + probiotics).