Chicken curry could protect you from Alzheimer’s disease. Yes! You read it right. Chicken curry ingredients like cumin, lemon, turmeric, and coriander are known to have anti-bacterial properties.
Chicken curry is particularly popular in countries with warm weather like the Caribbean or Asia which uses said ingredients.
Turmeric comes from South Asia. According to medical research turmeric may provide many health benefits. The main ingredient in Turmeric is a component called curcumin. A host of studies have shown that turmeric can help to prevent many diseases ranging from Alzheimer to cancer.
So try this recipe today. It’s good for you, and delicious!
Aromatic Chicken Curry
1 Bay leaf
8 Chicken thighs, skinned
1/2 teaspoon Cumin seeds
2 teaspoon Lemon juice
2 teaspoon Mild curry paste
2 teaspoon Ground coriander
1 tablespoon Freshly chopped coriander
125 g/4 oz Red lentils
600 ml/1 pint Chicken or vegetable stock
175 g/6 oz Spinach leaves, rinsed and shredded
Small strip of lemon rind
Freshly ground black pepper
Put the lentils in a sieve and rinse thoroughly under cold running water.
Dry-fry the ground coriander and cumin seeds in a large saucepan over a low heat for about 30 seconds. Stir in the curry paste.
Add the lentils to the saucepan with the bay leaf and lemon rind, then pour in the stock.
Stir, then slowly bring to a boil. Turn down the heat, half-cover the pan with a lid and simmer gently for 5 minutes, stirring occasionally.
Secure the chicken thighs with cocktail sticks to keep their shape. Place in the pan and half-cover. Simmer for 15 minutes.
Stir in the shredded spinach and cook for a further 25 minutes or until the chicken is very tender and the sauce is thick.
Remove the bay leaf and lemon rind. Stir in the coriander and lemon juice, then season to taste with salt and pepper.
Serve immediately with rice and a little natural yogurt.
Claire makes this recipe slightly different. She uses canned lentils (I prefer the dry red lentils), canned tomatoes and 4 tablespoons of coconut milk.