I love curry. I could probably eat something with curry every day. The recipe below, Chicken Vegetable Curry, is one of my favorite ways to enjoy it!  It seems like people fall into one of three different camps when it comes to this spice:

1)      They like it
2)      They don’t like it
3)      They haven’t tried it or don’t think they’ve tried it

Regardless, one thing is for sure…curry is really good for you! Curry powder is not one single ingredient, rather a combination of multiple spices that almost always contains turmeric, cumin and coriander. Depending on the cuisine (Indian, Thai, etc), curry could also contain cardamom, ginger, garlic, fennel seed, cinnamon and other spices.

Here is a snapshot of the health benefits of the staple spices:

Turmeric

  • Anti-Inflammatory: neutralizes free radicals that can cause inflammation
  • Antiseptic  and Acne Treatment (when applied topically as paste)
  • Excellent Source of Iron

Cumin

  • Improve Digestion
  • Liver Detoxifier
  • Good Source of Manganese

Coriander

  • Eczema and dry skin support
  • Improves Blood Sugar Levels
  • Excellent Source of Vitamin C

Chicken Vegetable Curry
Serves 4

This recipe screams “health!” Good fats, lots of vegetables, plenty of protein and stellar spices. You’ll see that this recipe contains coconut oil and coconut milk. The flavor of coconut does not carry over at all, but many of the health benefits of this oil and milk certainly do!  If you don’t have any coconut oil, use olive oil instead. If you like things really mild, go easy on the cayenne – a little goes a long way! Enjoy.
Ingredients
1 tbsp coconut oil
1 medium onion, finely diced
2 cloves garlic, chopped
1 lb chicken breast (2-3), cubed
14 oz (1 can), light coconut milk
6 oz tomato soup (I like Pacific or Imagine – but anything will be fine!)
2 tsp curry powder
½ tsp cayenne pepper
1 ½ tsp corn starch
1c peas (frozen or fresh)
1 green zucchini, sliced
1 yellow zucchini, sliced
8 oz fresh mushrooms, sliced

In a large pan or Dutch oven, heat coconut oil over medium heat. Add onions and garlic, cooking until onions are translucent (about 10 minutes). Add chicken to onion and garlic mixture, cook thoroughly. Add coconut milk. In a separate bowl, combine the curry powder, cayenne pepper and corn starch with the tomato soup. Wisk until dissolved. Add this mixture to the chicken and coconut milk. Add remaining vegetables. Cook for an additional 10 to 12 minutes. Serve over brown rice.

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