1 Tbsp coconut oil
3 boneless, skinless chicken breasts
4 cloves garlic, minced
1 Tbsp fresh grated ginger
1 1/2 cups chicken bone broth
1 cup unsweetened organic coconut milk
3 celery stalks
3 carrots, diced (or about 2 cups)
1 tsp tumeric
1. Place saucepan over med-high heat and add coconut oil. Saute chicken until lightly browned and almost cooked through.
2. Add garlic and ginger and saute about 2 minutes.
3. Add broth, coconut milk, celery, carrots, and tumeric. Bring curry to a boil, then reduce heat and simmer, stirring occasionally, until vegetables and chicken are tender, about 35 minutes.
4. Stir in cilantro and season with salt. Serve immediately.