This is a very easy curry when you are in a hurry. And, it’s Dairy-Free! No need to cook it for days on the stove. The creamy, delicious spices marry wonderfully with the coconut yogurt. You can use milk yogurt, if you are able to tolerate dairy easily. Enjoy!

currybowlrecipe2 lbs. Chopped Chicken
4 Med. Onions, sliced
10 Cloves Garlic, chopped
2 Tomato, chopped
2 Carrots, chopped, optional
2 tsp. Cumin
2 tsp. Turmeric
2 ½ tsp. Paprika
1 tsp. Corriander
1/4 tsp. Cayenne
1 Green Chili, chopped, optional
8 oz. Unsweetened Coconut Yogurt or Milk Yogurt
½ Bunch Cilantro
½ Bunch Basil and/or Mint
3 tsp. Salt
4 T. Coconut Oil
2 T. Ghee
½-1 C. Water or Broth


  1. Heat coconut oil and ghee.
  2. Saute onions until soft about 5-7 mins.
  3. Add garlic and mix.
  4. Turn up heat and add chicken. Fry for 3-4 mins. Turning frequently until the pieces turn white.
  5. Add Tomato and other veggies, water, salt and dry spices. Let simmer for 5 mins.
  6. Add yogurt. Mix and let simmer for 5 mins.
  7. Sprinkle chopped cilantro, mint and basil on top before serving.