Cook chicken thoroughly, then dice. Dice onion, potato and carrots.
Saute onion in coconut, olive oil or butter for 2-3 minutes.
Add pepper, garlic, giner, curry powder and coriander. Cook and stir one minute. Add bone broth, potatoes and carrots. Mix arrowroot in a little cold water and add.
Ladle 2 cups of broth from the soup into a bowl and add yogurt, cultured cream or coconut cream/milk and whisk then add to soup.
This soup requires the preparation of bone broth and cultured cream (if desired) prior. Please see the recipe for cultured cream in condiments and bone broth.