Body Love Bone Broth Curry Recipe

Body Love Bone Broth Chicken Curry

Bone broth is one of my go-to foods in the winter (and really anytime!) because of the amazing body loving benefits like protein, collagen, glycine–not to mention that it’s rich in vitamins and minerals.

But did you know it can take 18-24 hours to make your own bone broth? Pretty intimidating right? And unless you usually have organic pastured chicken bones or grass-finished beef bones laying around, it can be a challenge to get all of the ingredients you need for a good broth. There are a ton of brands jumping on the bone broth train these days, but you definitely want to check into the quality before you buy.

Two of my go-to, pre-made broth brands are Kettle & Fire - I love that it is in a small box and shelf stable, this makes it great for quick recipes that require a cup of broth, like the shredded chicken in the curry recipe below. If I am looking to sip on broth or heat a clean pre-made organic chicken vegetable soup, I love Bonafide Provisions. They sell their broth frozen (I love this one for making flavorful sauces too!)

I'm excited to partner with Kettle & Fire and Bonafide Provisions to give you a special discount on the bone broth that works for you! For 15% off of your Kettle & Fire order, enter the code BEWELLBYKELLY at checkout and for 20% off of Bonafide Provisions use the code KELLY at checkout.

Combine the protein-rich, healing bone broth with the anti-inflammatory benefits you get from the turmeric in curry powder–and you’ve got a super nourishing Fab 4 meal perfect for cold nights. Just add your fiber, and greens (broccoli, cabbage, cilantro), some healthy fat (avocado) and chicken for protein.

You can make this curry SO many ways but I love repurposing shredded chicken into a quick super flavorful curry...the key is paste and powder. If you don’t have cooked chicken, check out the alternative directions below to throw all of these ingredients including raw chicken in a slow cooker!

  • Prep Time

    5 minutes

  • Total Time

    4 hours 25 minutes

  • Servings


  • Freezer Friendly



For the Chicken:

For the Vegetable Curry:

  • 1 bag of Bonafide Chicken Broth
  • 2 cans of Coconut Milk 
  • 1 small Purple Cabbage, chopped 
  • 1- 2 heads of Broccoli, cut into florets 
  • 1 bag of frozen cauliflower rice 
  • 2 tbsp red curry 
  • 2 tbsp curry powder 
  • Equipment: Large pot

Optional toppings: 

  • 1 avocado 
  • Cilantro
  • Lime 
  • Green onion 


  1. Cook chicken on high in a slow cooker for 4 hours and then shred. 
  2. Add 1 cup of chicken broth, cabbage and broccoli to the pot and bring to a rolling boil for 6 minutes until vegetables are tender.
  3. Add the remaining ingredients to the pot, whisk/stir in paste and curry powder.
  4. Turn down to a simmer for 5 minutes.
  5. Ladle into a bowl, top with shredded chicken and optional toppings.