If you don’t already include curries in your weekly meal planning, you should! If constructed right, they’re a delicious, simple way to get lots of great nutrition.
One of the key ingredients in many curries is turmeric. Turmeric has exploded in the health & wellness world and rightfully so! Turmeric is one spice worthy of its super food title.
The active component in turmeric responsible for all the health benefits hype is called curcumin. Here are a few of the amazing benefits of this tiny chemical:
- Powerful anti-inflammatory effects
- Antioxidant properties – important for neutralising damaging free radicals
- Improve brain & cognitive function
- May help protect against some cancers and their progression
- May help lower the risk of heart disease
- May help boost your mood
- And so forth.
I’d love to hear how you go with this recipe! Leave a comment below or connect through Instagram using #movingnutrition @movingnutrition
Green & Gold Chicken Curry
Recipe type: DinnerCuisine: Indian
Prep time: 15 minsCook time: 15 minsTotal time: 30 mins
Serve with rice.
320g chicken breast, or 1 large chicken breast, sliced
10g ginger, minced
2-3 garlic cloves, minced
1 brown onion, diced
1 tbs coconut oil
½ tbs curry powder
1 tsp ground turmeric
1 tsp ground cumin
200g broccolini, or 1 bunch, chopped
1 large carrot, sliced
14 snowpeas (around 75g), sliced
2 packed cups kale, stems removed & torn
300ml coconut milk
120ml filtered water
Rice & fresh lemon wedges
Add garlic, ginger, onion and coconut oil to a large non-stick frypan. Turn on heat and stir.
Add the chicken and spices. Cook over medium heat until meat turns white.
Add the broccolini, carrot, coconut milk and water. Stir and cook for approx. 5 minutes.
Lastly, add the snowpeas and kale. Cook for a further 2 minutes.
Serve with rice.