Creamy Chicken Curry

Creamy Chicken Curry

Prep Time: 20 min | Cook Time: 4-6 hours | Yield: serving


  • 2 medium sweet potatoes or yams, peeled and cut into 2” cubes
  • 1 pound boneless, skinless chicken breasts
  • 1 can (14.5 ounces) diced tomatoes
  • 1/4 cup tomato paste
  • 1/2 cup Chicken Bone Broth
  • 1 medium sweet onion, finely chopped
  • 2 red or yellow bell peppers, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • 3/4 teaspoon Celtic or pink Himalayan salt
  • 1/8 teaspoon ground black pepper
  • 2/3 cup full-fat canned coconut milk


In a slow cooker, combine the sweet potatoes, chicken, tomatoes, tomato paste, broth, onion, bell peppers, garlic, chili powder, cumin, curry powder, salt, and black pepper. Cook on low for 6 hours or on high for 4 hours. Before serving, shred the chicken with a fork, stir in the coconut milk, and warm through.

Note: This is excellent as leftovers, and you can easily double the recipe. If you do double it, don’t double the herbs and spices; instead use 1 1/2 times the amount for each of the herbs, spices, salt, and black pepper. You can double all other ingredients.

Use a combination of white and dark meat for a heartier dish. Add 1 to 2 cups cauliflower or broccoli florets 30 minutes before the curry is ready if you’re cooking on high, or 45 minutes before the curry is ready if you’re cooking on low.

Dr. Kellyann's Bone Broth