Paleo Chicken Curry Stew

This is a simple, old fashioned chicken stew that warms the body and soul. My family and friends adore it – perhaps because of the rich broth, satisfying flavors and spices. Curry and coconut milk add richness and a subtle hint of Thailand that’s nightshade-free for those of you who are allergic. Or you can substitute your own favorite spices, such as basic, thyme, and cumin. The real key is a healthy, happy chicken! Look for organic pasture-raised chicken to avoid chickens fed cheaper GMO grains. This stew is low-carb and grain-free as there are no noodles, rice, dumplings, or potatoes. This makes a big pot of chicken curry stew – serves 6 with probable leftovers.

Paleo Chicken Curry Stew



  • 1 whole chicken, preferably organic pasture-raised
  • 3 cups Bone Broth or filtered water, or more as needed
  • Sauté and Add to Soup:
  • 3 tablespoons olive oil
  • 2 cloves garlic, diced
  • 1 large onion, diced
  • 1 leek, diced
  • 3 large carrots, diced
  • 1/2 bunch celery, diced
  • Unprocessed salt
  • Black pepper to taste
  • Optional Spice Mix:
  • 2 teaspoons turmeric, or more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon sage, ground or fresh (or poultry seasoning)
  • Thickening:
  • 2 tablespoons arrowroot powder
  • 1 cup unsweetened coconut milk
  • Garnish:
  • Herbs, such as thyme, basil, cilantro and/or parsley, diced


  1. Cut the chicken into pieces (or have them cut it for you in the store). Place the chicken pieces in a large soup pot and add filtered water just barely enough to cover. Bring to a boil and then turn down to a low constant simmer. Add salt and pepper to taste.
  2. Sauté and Add to Soup:
  3. In a large skillet, add 3 tablespoons olive oil. Sauté the garlic and onion until barely soft. Add the leek and sauté until it begins to soften. Then add these vegetables to the pot of chicken.
  4. To the simmering pot of chicken, add carrot, and celery.
  5. Optional Spice Mix:
  6. Add the spices, or your favorite seasonings today. Keep the soup on a low simmer until the chicken begins to come away from the bones.
  7. Remove Bones and Thicken:
  8. Remove the chicken pieces from the soup to a large platter and allow them to cool. When they’re cool enough to handle, remove the meat from the bones. Cut it into bite-size pieces and put the meat back into the soup.
  9. In a small bowl, whisk together the arrowroot and coconut milk. Add to the simmering soup and stir until it thickens. Adjust salt and pepper to taste.
  10. Garnish:
  11. Serve with diced herbs.

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