Paleo “Chicken” Curry, with Mushrooms, Greens and Cauliflower Rice

Reset Approved


  • 2 scoops 24k Chicken Bone Broth
  • 1 can Coconut milk
  • 3/4 C water
  • 1 TBSP Lemon juice
  • 1 TBSP Tamari
  • 1 TSP Turmeric powder
  • 1 TSP Sea salt
  • 1 TSP Chili powder
  • ½ inch chunk of ginger
  • ½ TSP Garlic powder
  • 1 TBSP White miso
  • ½ TSP Cumin powder or seed


  • Blend all ingredients until smooth, and warm in a saucepan.

Makes about 3 cups of broth.



  • 1 LB Oyster mushrooms, pulled apart to “shred” like chicken
  • 2 TBSP Olive oil
  • 1 TBSP Tamari
  • 1 TBSP Lemon juice


  • Heat oil in a pan, and saute mushrooms for a few minutes until they start to get golden brown. Add tamari and lemon juice to the mushrooms, you can add a few splashes of water to keep things moving. Give them the taste test! If you like them, they are ready. They should be slightly

Cauliflower Rice

  • Pulse ½ cauliflower in a food processor, to make “rice” or use 1 bag frozen cauliflower rice.
  • Sauté rice with a few tablespoons of olive oil and a pinch of sea salt.


  • Steamed Greens
  • Steamed Veggies
  • Cilantro
  • Sesame Seeds
  • Chili Flakes

This broth is delicious on its own, or served with your favorite rice or noodle dish.

Serves 4