Curry is usually one of those things that people either love or hate. Curry can range from very mild to very strong, so if you have had curry that you were not very fond of in the past, I would encourage you to give it another try.
Curry has a number of health benefits. Turmeric, the primary spice in curry dishes is shown to decrease joint swelling, pain and inflammation. In addition, curry has been shown to aid in digestion, increase fat burning (spicy foods require more calories to digest) and in general is a healthy balance of vegetables and low fat protein.
Another real benefit of most curry dishes is that they lend themselves very well to both gluten free and dairy free lifestyles. Add some jasmine rice and you have a lovely dinner for those with or without food allergies.
For about 2 years, I received a cooking magazine, Cuisine At Home. It is quite inexpensive and provided me with a lot of meal ideas, especially for weeknights when work schedules do not allow for meals requiring lengthy prep and cooking times. This Coconut Curry Chicken recipe was an adaptation of one of their recipes and is not only a favorite in our house, but also has received rave reviews from friends. Enjoy!
Coconut Curry Chicken
1 pound boneless, skinless chicken (breasts or thighs)
3 medium potatoes, cubed
2 carrots, peeled and diced
1 small white onion, diced
1 Tbsp minced garlic
1 bell pepper, seeded and diced
2 cans coconut milk
1 Tbsp. fish sauce (gluten free)
1 Tbsp. sugar
4-6 Tbsp. gluten free curry paste (red or green)
Salt and pepper to taste
Cut chicken into one inch cubes and cook in 1 Tbsp olive oil over medium heat in a Dutch oven. Add onions and garlic, cooking until onions are slightly softened. Add bell peppers and cook for about 2 minutes. Add all remaining ingredients and bring mixture to a boil. Reduce heat and simmer until potatoes are fork-tender. Serve over jasmine rice. Makes 4-6 servings.
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