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A Healthy Dose of Curry

By now you must have heard about the super-root with superfood status called Tumeric. It resembles ginger root but with a deep orange color and generally smaller.

Have you heard about all the benefits of Tumeric?

Scientists say it is due to its curcumin content (the substance that gives turmeric its orange-yellow hue), but we are still learning more about this powerful ancient root. It seems to be popping up in a variety of supplements but it is always a good idea to maximize your diet first.

For an in depth look at turmeric check out this article for hundreds more reasons to include more of it in your diet. If you are trying to reap the benefits by taking it in supplement form or even eating more of it, it is important to know that it is not that well absorbed on its own, but there are 3 things you can do to improve curcumin’s absorption into the body and tasty ways, too.

1) add black pepper

2) add a healthy fat

3) heat it

Sounds like a curry dish to me. Funny how current research proves that what cultures have been doing for years was best for us. Curry dishes are popular in Indian and Thai cooking. If you are on Charles Street, make a visit to King and I for one of their curry dishes.

Venture up Newbury Street to Kashmir for an Indian version. If you are looking for a quick way to make a curry at home here is a simple recipe for a customizable do-it-yourself Coconut Curry.

Easy Coconut Curry

  • 4 chicken thighs, cubed (can substitute chicken breast, Shrimp, or other protein source)
  • 1 onion, chopped
  • 4 garlic cloves, chopped or grated
  • 2 tablespoons coconut oil
  • 2 cups coconut milk (I like Aroy-D because it has no additives)
  • 2 Tablespoons turmeric-based curry powder
  • 1 teaspoon turmeric
  • 1 tsp black pepper
  • 1 Tablespoon tamari or 1 tsp sea salt, or to taste
  • mixed vegetables as desired such as 2-4 cups of any combination: broccoli florets, julienned carrots, mushrooms, snow peas, string beans, etc.

This dish is also excellent on top of cauliflower rice or with potatoes.

Saute onions in oil until starting to turn translucent then add garlic (careful not to brown the garlic or onions), add the chicken and sauté to cook gently. Add the spices, stir to heat and then add the coconut milk. Bring to bubble to heat cook the chicken adding desired vegetables at the end so they are crisp-tender. Adjust seasoning to taste.



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