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Coconut Curry Chicken from Dr Kara Fitzgerald's YOUNGER YOU Program

Younger You recipes rely heavily on whole foods and are designed very specifically to nourish your epigenome. Rich in epinutrients, whole foods offer health benefits and can reduce inflammation while increasing energy.


  • 1-2 chicken breasts, cubed

  • 2 Tablespoons ghee

  • ½ cup celery stalks, diced

  • 1 cup carrots, sliced

  • ½ cup zucchini, sliced

  • ½ cup red bell pepper, diced

  • 1 cup shiitake mushrooms, sliced

  • ½ cup sundried tomato, chopped

  • ½ cup onion, diced

  • 1 clove garlic, crushed

  • 2 teaspoons cumin

  • 2 teaspoons turmeric

  • 1 teaspoon coriander

  • 1 teaspoon sea salt

  • ½ teaspoon ground pepper

  • 2 cups chicken broth

  • 1 cup spinach, cooked

  • ¼ cup full-fat coconut milk

  • To serve: cauliflower rice and fresh coriander



  1. Sauté chicken cubes in ghee, adding vegetables and mushrooms when chicken is almost cooked through.

  2. Then add all remaining ingredients except the spinach and simmer 10-15 minutes to soften vegetables.

  3. Wilt the spinach separately in a pan.

  4. Once all the vegetables are tender, add spinach and stir together.

  5. Serve warm on cauliflower rice, topped with fresh coriander.

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