What IS Curry?

A few years ago I lived next door to neighbors from the Middle East. I can't tell you how many hours I spent trying to devise a plan to incorporate myself into their daily dinner routine--their delicious, curry-spiced food delighted the neighborhood. Well...it delighted everyone except the habitually troublesome neighbors upstairs--they complained about the "suspicious smells" coming from the Middle Easter neighbors. I left a stack of McDonalds cheeseburgers at their door with a fan to remind them of the traditional flavors of 'Merica.

Curry is prepared in a variety of ways either with or without a sauce, vegetarian or including poultry, fish, beef, or any other meet. While curry powder is largely a Western invention, the spices we find in most American Indian restaurants contain a combination of 3 staple spices: coriander, cumin, and turmeric.

There is such a thing as a curry tree and you can include their leaves in any traditional curry. Curry leaves are a mild flavor and should be added at the end of the cooking process so as not to lose their flavor. Turmeric is a sunny yellow flavoring known for aiding rheumatoid arthritis and other inflammatory diseases.

You'll recognize cumin from your chili-prep stash. It is also a spice native to the Middle East and you'll find references to it in the Bible (along with what many people feel is oregano--referred to as "hyssop"). Cumin is a powerful antioxidant. Most spices are--that's why they are encouraged in diets from the Candida Diet to the Daniel Plan.


The third seasoning, coriander. Coriander is cilantro seed. Cilantro is a plant that usually polarizes the population. People either love it or hate it. I personally LOVE cilantro--others feel it tastes like soap!

Total Time: 0:25

Prep: 0:20

Level: Easy

Yield: 4 servings (cost per serving of $1.76)

Serves: 4

Ingredients

 

• 1 c. long-grain white rice
• 1 tbsp. olive oil
• 1.50 lb. boneless, skinless chicken breasts
• 1 small onion
• 3 clove garlic
• 1 tbsp. ground ginger
• 1 small apple
• 0.25 c. golden raisins
• 1 tbsp. curry powder
• 1 c. light coconut milk
• 1 c. low-sodium chicken broth
• Chopped cilantro

Directions

  Cook the rice according to package directions.

1. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the chicken and onion and cook, stirring occasionally, until the chicken is just beginning to brown, 5 to 6 minutes.
2. Add the garlic and ginger and cook, stirring, for 1 minute. Add the apple and raisins, sprinkle with the curry powder and cook, tossing, for 1 minute.
3. Stir in the coconut milk, then the broth and simmer, covered, until the chicken is cooked through and the apples and onions are tender, about 5 minutes. Serve over the rice and top with cilantro, if desired.