Turmeric has traditionally been used in Chinese medicine to treat inflammatory conditions, wounds, skin diseases and digestive issues. It is also been used as a natural pain killer, aid in liver detoxification and a natural antibacterial.
My Turmeric Chicken Curry recipe is a delicious and super easy was to include more turmeric into your diet. I use the Changing Habits Organic Curry Powder as I have found shop bought curry powders can contain additives, preservatives & flavours.
Turmeric Chicken Curry
(S E R V E S 3 - 4)
I N G R E D I E N T S
2 cloves garlic
1 tablespoon turmeric powder
¼ cup coconut oil
500 g free range chicken breast or thigh, diced
400 ml can organic coconut cream
1 tablespoon Best of the Bone broth concentrate (Enter code FUNCTIONAL for 10% OFF)
1 bunch broccoli
1 medium zucchini
handful of green beans
Himalayan salt and pepper, to taste
Basmati rice cooked at cooled to increase resistance starch (You can use Konjac noodles for low carb option)
¼ bunch coriander (optional)
1 stick lemongrass (optional
1 green chili halved with seeds removed (optional)
1 lemon (optional)
M E T H O D
Roughly chop chili along with garlic and lemongrass, blend with curry powder, turmeric and coconut oil until a paste forms.
In a large fry pan, cook the curry paste for 2 minutes or until it becomes fragrant
In the same pan, brown the chicken while coating in the curry paste.
Add coconut cream & bone broth concentrate, simmer for 15 minutes or until chicken is cooked.
Cook basmati rice as per packet instructions.
Add chopped, washed greens to curry and simmer for 5 minutes.
Season with salt and pepper to taste and serve curry on top of the basmati rice with fresh coriander and a lemon wedge.