Chicken Curry Recipe Review – Gluten and Dairy Free

Once a week I try a new recipe. This leaves me some wiggle room with tried and true favorites and standards that everyone is used to. I like to experiment, but I certainly do not want my family to not look forward to dinner! This week I experimented with a new chicken curry recipe by Dr. Mark Hyman, MD. We were not disappointed! Dr. Mark Hyman, MD practices functional medicine, which looks for the root cause of issues instead of treating symptoms. He is a pioneer in his field and offers so much wisdom and education with his books, blog and website. I hope you’ll check him out here.

I make chicken curry every once in a while. I love the coconut milk and abundance of vegetables. I usually use a curry paste (red or green) made by Thai Kitchen. This recipe only called for curry powder and I didn’t think I’d like it, but we all did. In fact, my 20 month old ate her entire dinner for the first time in days!

Rarely do I deviate from a recipe when it’s my first time trying it out. In this case, I changed only a few things. I used a red pepper instead of green because it’s what I had. I added broccoli and a little Bragg’s Liquid Amino for color and flavor, respectively. I prepared organic brown rice and mixed it in 10 minutes before serving and it was enjoyed by all.

So check out this recipe and add something new to your menu next week! The amount of vegetables and color will make your body happy! Choose organic chicken if you can. I hope you enjoy it as much as we did!

Curious about Bragg’s Liquid Amino? It’s like soy sauce except healthier and full of amino acids! Check it out: