I LOVE CURRY! Let’s be honest, there really aren’t very many foods that I don’t LOVE… BUT… Curry is definitely on the top of my “I could eat this ALL the time” list. And after you make this sauce, I’m hoping you’ll feel the same way too! Seriously, I could drink this sauce you’re about to make with a straw. You could pour this sauce on ANYTHING and it would taste AMAZING. Seriously.
Curry is an Indian dish that can be mildly to extremely spicy. Some people love it, while others are afraid of just how spicy the dish will be and what it might do to their stomachs. However, you may be surprised to find that the dish is quite flavorful and beneficial for your long-term health if eaten regularly. If prepared properly, the dish can be both low in fat and low in calories, but even when not quite the best choice for your diet, you’re going to get a wide variety of beneficial vitamins and minerals.
Here are a few good reasons to eat curry on a regular basis!
Other ingredients in curry, such as chili pepper and even curcumin, are beneficial in boosting your body’s immunity and healing properties. This is because they’re rich in vitamins such as vitamin C, vitamin A and vitamin B6, and they boost the infection-fighting cells.
Ingredients in curry such as asafoetida, allspice, anise, cardamom and black pepper may be helpful in easing digestion problems. Indigestion, constipation, loss of appetite, stomachaches and even hemorrhoids may improve after ingesting the dishon a regular basis.
*Helps Burn Fat*
While a diet of only curry won’t keep the pounds off on its own, it’s actually a well-balanced way to get a variety of vegetables and proteins that may help you burn fat cells. Black pepper is the dish’s ingredient that’s best able to break down fat cells.
Now… Here’s the recipe! Go make it and tell me what you think!!! 🙂
Yields: 4 Servings
- 4 chicken breasts, skinless and boneless (Feel free to use thighs if you want)
- 1 tbsp olive oil plus 1 tbsp butter
- 2 tbsp fresh ginger, minced
- 2 tbsp garlic, minced
- 1/2 cup onion, finely chopped
- 1.5 cups chicken stock
- 1 cup coconut milk
- 1 tbsp curry (I used Guyanese Curry because that’s what my man loves. Use what you like!)
- 1 tbsp honey
- 1 tbsp cornstarch
- 1 tbsp water
- 1/2 cup shitake mushrooms, sliced
- 1/2 cup baby portabella mushrooms, sliced
- 1 red bell pepper, sliced
- salt and pepper to taste
1. Heat up a large saute pan on medium-high heat. Add your favorite fat to the pan. Season the chicken breasts on both sides with salt and pepper. Brown the chicken on both sides, but don’t fully cook it yet. Once the chicken has browned, set it aside on a plate until it’s time to finish cooking it.
2. Using the same pan you just browned the chicken in, add the garlic, ginger, and onion. Cook until translucent, about 5 minutes.
3. Add the stock, coconut milk, curry, and honey. Whisk it together. In a separate bowl, make a slurry using a tablespoon of cornstarch and a tablespoon of water. While whisking, pour the slurry into the sauce. Continue whisking until the sauce thickens. Bring the sauce to a boil for 2-3 minutes, then simmer it. If it gets too thick add a little more stock to thin it out. TASTE THE SAUCE at this point. Season with salt and pepper.
4. Add the mushrooms and bell pepper to the sauce. Then lay the chicken on top of the veggies and continue cooking on medium-high heat for 10-15 minutes, or until the chicken is cooked through (165 degrees).
5. Garnish with a little cilantro or green onion and serve it with your favorite veggie.