Indian flavors warm the belly and soul, and are perfect for those cold rainy days.
Curry is a common ingredient in many Indian dishes, however, most store-bought curry pastes are loaded with sugars. In this recipe, we’ll show you how to skip the sugar but keep those bold flavors we love so much!
<h4><p style="color: rgba(20, 117, 135, 1)">The Amazing Benefits of Curry Powder...</p></h4>
Curry powder can easily be looked over but often is a staple in many spice cupboards. We can easily neglect it in our cooking, although it’s a simple way of adding depth and warmth with just a pinch or two in a soup, a sprinkle to liven up a stir fry or, an Indian feast. Curry Powder is a blend of spices usually consisting of turmeric, coriander seeds, cumin seeds, dried chillies, black pepper, fenugreek seeds, curry leaves, mustard seeds, cinnamon, cardamom, cloves, nutmeg, peppercorns and bay leaves. With this heady array of ingredients, Curry Powder is a nutritional powerhouse; containing nutrients to help with the prevention of cancer, protection against heart diseases, and reduction in Alzheimer’s symptoms and pain and inflammation. It also improves the bone health, boosts immunity, and increases the liver’s ability to remove toxins from the body. Say what?! Pretty amazing stuff to say the least.
<h4><p style="color: rgba(20, 117, 135, 1)">Coconut: A Keto Superfood!</p></h4>
Coconut Milk with its creamy texture and slight natural sweetness might taste like something that should be bad for you, yet it’s anything but. Coconut milk offers many nutritional benefits including the ability to build up the body’s immune defenses and prevent disease. It contains nutrients such as Manganese, Copper, Phosphorus, Magnesium, Iron and even Potassium helping lower blood pressure, build muscle, lose fat, provides electrolytes and even improves digestion. Coconut milk, along with it’s relatives coconut oil and coconut water are among the world’s healthiest foods.
<h4><p style="color: rgba(20, 117, 135, 1)">Chicken Curry Stew</p></h4>
<h5>Prep Time: 10 minutes | Cook Time: 15-20 minutes | Serves: 4</h5>
<h5><p style="color: rgba(20, 117, 135, 1)">Ingredients:</p></h5>
* 1 ½ pounds boneless chicken thighs
* 2 teaspoon curry powder
* 2 teaspoon minced garlic
* ⅓ cup coconut oil
* 1 pound cauliflower
* 1 green bell pepper
* 14 ounces coconut milk
* ¼ cup fresh cilantro or fresh parsley
* Salt and pepper to taste
<h5><p style="color: rgba(20, 117, 135, 1)">Instructions:</p></h5>
1. Cut the chicken into bite-sized pieces
2. Using a clean cutting board and knife, cut the cauliflower and peppers into smaller bite sized pieces.
3. Heat up coconut oil in a large skillet or wok pan. Add curry powder and minced garlic and fry for a minute to release flavors.
4. Add chicken and season with salt and pepper. Saute for about 5 minutes. Stir often to make sure all pieces are golden brown and thoroughly cooked through. Remove from pan and keep warm.
5. Add cauliflower and bell pepper to the same pan. Fry the vegetables on medium high heat for a few minutes.
6. Add the coconut milk and let simmer for about 5-10 minutes. Season with salt and pepper to taste. Add the fried chicken back on top of the stew.
7. Serve with finely chopped cilantro or parsley sprinkled on top.