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Easy Chicken Curry

Kanchan KoyaBy Spice Spice Baby  , , , , , , , ,

December 10, 2015

Science Corner
As previously discussed, cumin is the perfect spice for babies' unique needs - (1) Pro-digestion, (2) Immunity-boosting, (3) Anti-microbial and (4) Iron-rich - but it has additional powers that also make it ideal for the whole family. Cumin's benefits, in addition to those mentioned above, include: (5) Anti-cancer / Anti-oxidant, (6) Anti-diabetes (7) Anti-osteoporotic. While high doses of spices are often required to see disease-modifying effects, a close inspection of the amounts of cumin involved revealed that levels attainable through diet (a teaspoon a day) can have positive benefits on measures like cholesterol, lipid levels and body weight. A generous sprinkling on a fried egg for breakfast, in a lentil soup for lunch and in this chicken curry for dinner could get you to a high enough concentration to see health benefits, no pill required!

  • Yields: 3-4 servings

Ingredients

500 grams (~1 lb) boneless chicken thighs chopped into 1 inch cubes

1 yellow onion finely chopped

4 cloves garlic crushed, about 1 tablespoon

1/2 inch ginger root grated or finely chopped, about 1 tablespoon

2 tablespoons coconut oil

1 tablespoon tomato paste

1/2 cup plain, preferably Greek style yoghurt

1/2 teaspoon turmeric powder

2 teaspoons cumin powder

1 teaspoon coriander powder

Salt (skip for babies and pepper to taste

1 tablespoon freshly chopped coriander / cilantro (optional)

Directions

In a pot for which you have a lid (or a pressure cooker), heat the coconut oil over medium high heat until shimmering. Add the onion and sauté every minutes or so for 10-15 minutes. You want the onion to be golden brown and caramelised but not burnt. Add the ginger and garlic and sauté until fragrant, about a minute.

Add the tomato paste, turmeric, cumin and coriander powders and mix well into a dry paste. Add the yoghurt, chicken, salt and pepper. Sauté for 5 minutes until the meat is sealed and no longer pink on the outside.

Add 1/4 cup water, cover and bring to a boil (or allow one whistle in a pressure cooker). Lower heat to a simmer and cook with the lid on for 10 minutes. Remove the lid and cook for another 5 minutes stirring occasionally to thicken the gravy. You can add more water at this point if necessary.

Check the seasoning, adding more salt if you like. Serve garnished with cilantro together with rice, quinoa or bread and a side of veg for the perfect, balanced, delicious supper. Give small pieces or puree for babies.

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Easy Chicken Curry

Kanchan KoyaBy Spice Spice Baby  , , , , , , , ,

December 10, 2015

Science Corner
As previously discussed, cumin is the perfect spice for babies' unique needs - (1) Pro-digestion, (2) Immunity-boosting, (3) Anti-microbial and (4) Iron-rich - but it has additional powers that also make it ideal for the whole family. Cumin's benefits, in addition to those mentioned above, include: (5) Anti-cancer / Anti-oxidant, (6) Anti-diabetes (7) Anti-osteoporotic. While high doses of spices are often required to see disease-modifying effects, a close inspection of the amounts of cumin involved revealed that levels attainable through diet (a teaspoon a day) can have positive benefits on measures like cholesterol, lipid levels and body weight. A generous sprinkling on a fried egg for breakfast, in a lentil soup for lunch and in this chicken curry for dinner could get you to a high enough concentration to see health benefits, no pill required!

  • Yields: 3-4 servings

Ingredients

500 grams (~1 lb) boneless chicken thighs chopped into 1 inch cubes

1 yellow onion finely chopped

4 cloves garlic crushed, about 1 tablespoon

1/2 inch ginger root grated or finely chopped, about 1 tablespoon

2 tablespoons coconut oil

1 tablespoon tomato paste

1/2 cup plain, preferably Greek style yoghurt

1/2 teaspoon turmeric powder

2 teaspoons cumin powder

1 teaspoon coriander powder

Salt (skip for babies and pepper to taste

1 tablespoon freshly chopped coriander / cilantro (optional)

Directions

In a pot for which you have a lid (or a pressure cooker), heat the coconut oil over medium high heat until shimmering. Add the onion and sauté every minutes or so for 10-15 minutes. You want the onion to be golden brown and caramelised but not burnt. Add the ginger and garlic and sauté until fragrant, about a minute.

Add the tomato paste, turmeric, cumin and coriander powders and mix well into a dry paste. Add the yoghurt, chicken, salt and pepper. Sauté for 5 minutes until the meat is sealed and no longer pink on the outside.

Add 1/4 cup water, cover and bring to a boil (or allow one whistle in a pressure cooker). Lower heat to a simmer and cook with the lid on for 10 minutes. Remove the lid and cook for another 5 minutes stirring occasionally to thicken the gravy. You can add more water at this point if necessary.

Check the seasoning, adding more salt if you like. Serve garnished with cilantro together with rice, quinoa or bread and a side of veg for the perfect, balanced, delicious supper. Give small pieces or puree for babies.

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