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  • 1 Whole Pasture Raised Chicken – Frozen
  • Salt and pepper to taste
  • 1 green pepper, quartered
  • 1 yellow onion, quartered
  • 3 cloves garlic, smashed
  • 1 can full fat coconut milk
  • 2 cups chicken bone broth
  • 1 tsp sea salt
  • 2 TBS curry ( I used Vindaloo)
  • 2 TBS tomato paste
  • 1 tsp turmeric
  • 1 TBS Coconut Oil
  • 2 cups chopped spinach (fresh or frozen)


In the morning, place the whole frozen chicken in a crock pot, sprinkle salt and pepper all over the chicken. Set to low and cook for 8 hours, or until done. When you are ready to make dinner, place the green pepper, onion, garlic, coconut milk, bone broth, sea salt, curry and tomato paste into a blender. Blend until smooth and soupy. Pour the soup base into a pot, warm gently on the stovetop. As it warms, add the coconut oil and stir. Pull the meat off the bones, and set aside 2- 3 cups of shredded chicken. Once simmering, add the spinach and the chicken. Allow to simmer for 10 minutes. Add salt to taste. A nice flavor that is delicious in curry is citrus –squeeze half a lime or lemon to add extra zing!

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