This Ginger Chicken Curry made with Bone Broth Collagen is nutrient-rich and delicious!
Looking for a dish with a kick? Look no further than this Ginger Chicken Curry, a healthy, vitamin-rich recipe that not only gives you vital nutrients, but tastes delicious, too.
By now, we’re pretty sure you’ve heard all the rage about bone broth. If you haven’t, here’s a brief synopsis of why this magical elixir is so healthy.
Bone broth is the result of simmering different bones and meat from animals (typically beef, chicken or fish) in water for long periods of time until many nutrients are drawn out. Bone broth is known to contain collagen, gelatin, glycosaminoglycans, glycine, proline, glutamine, bone marrow and minerals. That’s a mouthful! But what this means for those who drink bone broth, is receiving the wonderful benefits of all these different elements within the broth. Collagen is the most abundant protein in the body, so drinking bone broth (or taking our Collagen Protein supplements!) helps the body replenish its collagen supply. Gelatin, which is another form of collagen, may help ease digestion (1), strengthen joints and bones (2), and even improve the quality of skin, hair and nails (3). Glycosaminoglycans are essentially complex carbohydrates that attach to connective tissue and synovial fluid and form proteoglycans, which is the lubricant that surrounds the joint (4). Another component of bone broth is glycine, which is an amino acid that is an important neurotransmitter in the brainstem and spinal cord and is anti-inflammatory, cytoprotective and an immune boosting substance (5). Proline and glutamine are also amino acids found in bone broth, with glutamine being one of few amino acids that cross the blood-brain barrier, which means a happy, healthy brain!
Thankfully, when you use our Chicken Bone Broth Collagen, you don’t have to spend hours boiling broth. Our USDA organic bone broth collagen is perfect to add to water, soups, savory beverages or any recipe. We added it to this Ginger Chicken Curry to give a depth of flavor and a boost of protein and collagen.
The highlight of this Ginger Chicken Curry is the amount of fresh ginger root we added to make the curry. Ginger is a popular root, known for its spicy and warm flavor. It has been used in healing tonics for thousands of years because of its powerful antibacterial and anti-inflammatory properties. Ginger is widely known to relieve indigestion and nausea, but it has also been studied to inhibit cell growth in cancer patients (6). One study showed that ginger compared against three pharmaceutical antibiotics was a more potent antibiotic and should be used alongside conventional treatments for prevalent hospital infections (7).
Garlic is another pertinent ingredient when making curry. Known for its antibacterial properties, garlic has been shown to prevent the common cold (8). Garlic, like ginger, has been used for a long time for its medicinal benefits and strong, pungent taste. It has been shown to produce symptomatic improvement in people with fatigue and one study suggested “garlic can resolve fatigue through a variety of actions” (9). Not only is this Ginger Chicken Curry tasty, your body will thank you for all the healthy ingredients included in this recipe.
- 1 pound chicken breasts, sliced into 1-inch chunks
- 1 large ginger knob, peeled and finely chopped
- 3 large garlic cloves, peeled and finely chopped
- 1 tablespoon chili powder or 1 tablespoon red curry paste
- 1 bunch of cilantro, chopped and divided
- Juice of 1 lime
- 2 tablespoons avocado oil, divided
- 2 medium yellow onions, peeled and diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- One 400 mL can of full-fat coconut milk
- 2 scoops Chicken Bone Broth Collagen
- ½ teaspoon sea salt
- Slice chicken breasts into large chunks and place in a large bowl.
- Combine chopped ginger, garlic, chili powder or curry paste, half of the chopped cilantro,
- lime juice and one tablespoon of avocado oil until a paste forms. Spread the ginger curry
- over the chicken breast and let marinade for as long as possible.
- Heat avocado oil over medium high heat in a large pan. Chop onions until fine and saute
- for 5-7 minutes until soft.
- Add in turmeric and coriander powders into the onions and cook for another minute or
- Add marinated chicken to the pan and cook for 5 minutes, until the chicken turns a
- different color.
- Add in coconut milk, Chicken Bone Broth Collagen and sea salt and cover and let
- simmer for 15-20 minutes. Add in remaining cilantro and serve with cauliflower rice.
- Adibi SA, Mercer DW. Protein Digestion in Human Intestine as Reflected in Luminal, Mucosal, and Plasma Amino Acid Concentrations after Meals. Journal of Clinical Investigation. 1973;52(7):1586-1594. doi:10.1172/jci107335.
- Schauss, A. G., Stenehjem, J., Park, J., Endres, J. R., & Clewell, A. (2012). Effect of the Novel Low Molecular Weight Hydrolyzed Chicken Sternal Cartilage Extract, BioCell Collagen, on Improving Osteoarthritis-Related Symptoms: A Randomized, Double-Blind, Placebo-Controlled Trial. Journal of Agricultural and Food Chemistry, 60(16), 4096-4101. doi:10.1021/jf205295u
- Proksch, E., Segger, D., Degwert, J., Schunck, M., Zague, V., & Oesser, S. (2014). Oral Supplementation of Specific Collagen Peptides Has Beneficial Effects on Human Skin Physiology: A Double-Blind, Placebo-Controlled Study. Skin Pharmacology and Physiology,27(1), 47-55. doi:10.1159/000351376
- Raman R, Sasisekharan V, Sasisekharan R. Structural Insights into Biological Roles of Protein-Glycosaminoglycan Interactions. Chemistry & Biology. 2005;12(3):267-277. doi:10.1016/j.chembiol.2004.11.020.
- Gundersen RY, Vaagenes P, Breivik T, Fonnum F, Opstad PK. Glycine – an important neurotransmitter and cytoprotective agent. Acta Anaesthesiologica Scandinavica. 2005;49(8):1108-1116. doi:10.1111/j.1399-6576.2005.00786.x.
- Rhode J, Fogoros S, Zick S, et al. Ginger inhibits cell growth and modulates angiogenic factors in ovarian cancer cells. BMC Complementary and Alternative Medicine. 2007;7(1). doi:10.1186/1472-6882-7-44.
- Sebiomo A, Awofodu AD, Awosanya AO, Awotona FE, Ajayi AJ. Comparative studies of antibacterial effect of some antibiotics and ginger (Zingiber officinale) on two pathogenic bacteria . Journal of Microbiology and Antimicrobials . 2011;3(1):18-22. http://www.academicjournals.org/JMA .
- Josling P. Preventing the common cold with a garlic supplement: A double-blind, placebo-controlled survey. Advances in Therapy. 2001;18(4):189-193. doi:10.1007/bf02850113.
- Morihara N, Nishihama T, Ushijima M, Ide N, Takeda H, Hayama M. Garlic as an anti-fatigue agent. Molecular Nutrition & Food Research. 2007;51(11):1329-1334. doi:10.1002/mnfr.200700062.