DIARY OF A CHEF AT HOME
a collection of holistic nutrition tips & tricks, plus many of Food on the Table's favourite recipes
Are you celebrating National Curried Chicken Day by cooking up our very own batch? I am...mainly because it's National Curried Chicken Day, I love Curry and I love Chicken. Done.
There are many different types of dishes which can be categorized under "curry" which originate from India. As there are many different families in many different regions throughout the continent, there are over 50 different styles of curry. In fact, the word "curry" is really just a westernized term (originating from the British) to describe Indian food, which has uniquely complex flavours, mild to spicy in heat resulting in warming dishes (likely to counteract the climate temperature as the spice in the food will make you sweat!).
So...this is my westernized version of a chicken curry using many of my favourite spices. The spices that are used in Indian cuisine all have very healing properties. Anti-inflammatory actions of turmeric, blood sugar balancing properties of cinnamon and digestive support of cumin and many, many more. There's no wonder I always feel good after eating Indian food. A dream of mine is to travel to different regions on this beautiful continent and learn how to prepare some dishes from a few grandma's. Can anyone hook me up? Seriously!
If I have greens then I'll throw them in for the last few minutes. In this picture I used spinach. I like to serve this dish over a bed of cauliflower rice or sometimes sauteed eggplant! Feel free to serve this over a bed of rice, noodles or even spinach. So delicious!
Chicken Mango Curry
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 onion, diced
2 tablespoons ginger, minced
2-4 garlic cloves minced
2 chicken breasts, diced
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/2 teaspoon chili flakes (optional)
1 14 ounce can coconut milk
1 large mango, diced
1/4 cup slivered or sliced almonds (optional)
2-3 cups greens (I like using spinach)
1/4 cup cilantro, chopped,
1 tablespoon lime juice
One of my great joys in life is cooking! As a Registered Holistic Nutritionist (RHN) & food lover I continue to explore the balance between healthy, traditional food preparation and tasty dishes.
Check out my new COOKBOOK! Planting Seeds of Nourishment with over 40 whole-foods based recipes and tons of nutrition info!