Curry Chicken

Introduction to Curry Blend and Its Health Benefits:

Curry blend is a versatile and aromatic mixture of spices that adds depth and flavor to dishes. It is particularly popular in Indian, Thai, and other Asian cuisines. While the exact composition can vary depending on regional preferences and family recipes, there are some common spices found in most curry blends.

One of the key ingredients in curry blend is turmeric, which gives it that signature yellow hue. Turmeric contains a powerful compound called curcumin, known for its anti-inflammatory and antioxidant properties. Studies suggest that regular consumption of turmeric may help reduce the risk of chronic diseases such as heart disease, cancer, and Alzheimer’s.

Another common spice in curry blends is cumin, which adds a warm, earthy flavor to dishes. Cumin is rich in iron and may aid digestion and improve blood sugar control.

Coriander, with its citrusy and slightly sweet flavor, is also a staple in curry blends. It is a good source of vitamins and minerals, including manganese, iron, and magnesium, and may help lower blood sugar levels and promote digestion.

Other spices commonly found in curry blends include ginger, fenugreek, cinnamon, cloves, and cardamom, each contributing its unique flavor profile and potential health benefits.

In addition to their individual health-promoting properties, the combination of spices in curry blends may offer synergistic effects, enhancing their overall nutritional value and potential health benefits.

Now, let’s delve into a delicious recipe that showcases the wonderful flavors of curry blend: Curry Chicken.

Curry Chicken

Serving Size:

6

Time:

45 min

Difficulty:

Easy

Ingredients

• 3 large Chicken breasts, cut into 1 inch cubes
• 1 large Onion, cut into 1 inch squares
• 1 Red Pepper, cut into 1 inch squares
• 1 Green Pepper, cut into 1 inch squares
• 1 Cup of frozen Mixed vegetables (carrots, peas, etc.)
• 4 Tbs of Oil (canola, vegetable, olive oil), divided
• 6 Tbs of All-purpose flour (for sauce thickening)
• 2 Cups of Chicken stock (or water)
• 2 Tbs of Curry powder seasoning blend (amount varies based on seasoning brand)
• Salt and Pepper (to taste)
• 1 pinch of Red Pepper flakes (optional – to add some “heat”)

• Using a knife and a cutting board, cut chicken, peppers and onion into 1 inch cubes / squares.
• 
• In electric skillet, heat 2 Tbs of oil over medium heat. Add onion and peppers. Sauté vegetables for about 5 – 8 min, or until onion edges start to look golden. Remove vegetables from the skillet.
• Add 2 Tbs of oil into an electric skillet. Mix chicken cubes and flour, sauté over medium heat for 5 min, until chicken looks done. (Flour might stick to the bottom of the pan and start to brown, which is OK – just don’t let it get too dark).

• Add onion and pepper mixture into meat.

• Add 1 Cup of Chicken stock or water. Boil over low heat, scraping the bottom of the pan to loosen the browned flower. Slowly add the rest of the chicken stock as the sauce is forming. Add vegetables.

• Ad the Curry powder, Salt, Pepper and the Red pepper flakes (optional).

• Simmer for 5 min over low heat.
• Adjust the sauce to desired thickness by adding chicken stock or water.

1. Season to taste.
2. Serve with White rice or quinoa, and enjoy!

Confession:

I’ve got a spicy secret that’s too good not to share. So, picture this: a bustling Chinese restaurant, me, and a plate of curry chicken that’s just too divine to resist. Now, here comes the twist—I’ve cracked the code! Yes, folks, I’ve managed to recreate that mouthwatering masterpiece right in my own kitchen. Call it a copycat caper or a stroke of genius, but this Curry Chicken recipe is a game-changer. Brace yourself for a flavor explosion that’ll have you confessing your love for curry chicken, one bite at a time. Combine it with our delicious Marble Carraway Seed Soup for extra satisfaction.