by Sue Bedford (MSc Nut Th)
Leading nutritionist, Sue Bedford, shares a fantastic recipe for chicken curry using turmeric. Not only is turmeric an anti inflammatory which supports the immune system, but it is also a powerful antioxidant . . . and adds a wonderful flavour to this curry.
1 tbsp olive oil
1 tbsp mustard seeds
1 chilli, seeds removed, chopped
4 cloves of garlic, crushed
A thumb-sized piece of raw turmeric, grated finely
A thumb-sized piece of raw ginger, grated finely
1 large onion, chopped
1 tbsp ground cumin
1 tbsp ground coriander seeds
1 tsp olive oil
4 organic chicken breasts (or boneless and skinless chicken thighs)
2 cans coconut milk
Juice of half a fresh lemon
How to make
Heat the olive oil in a large pan. When hot add the mustard seeds, chilli, garlic, raw turmeric and ginger, and the onion. Cook on a medium heat until the onion is golden and translucent. Add the dried spices and fry for a minute or two, scraping them off the bottom of the pot. Turn up the heat, add a little more oil and brown the chicken pieces. When brown, turn down the heat and add the coconut milk. Gently simmer and Stir. Allow the curry to cook gently for an hour. Add the fresh lemon juice before serving. Serve with rice of your choice and enjoy!
You can freeze any leftovers!
