A journal of my experiences with breast cancer to inform those who are interested and to help any one else who might have just been diagnosed.

“[She] will have no fear of bad news; [her] heart is steadfast, trusting in the Lord.” Psalm 112:7

Tuesday, December 8, 2015

Turmeric and Curry and recipes for Turmeric Chicken and Curried Mango Chicken

Turmeric is the most powerful natural antiinflammatory identified. "It also helps stimulate apoptosis (the suicide of cells) in cancer cells and inhibits angiogenesis (a process by which new blood vessels are grown to supply cells.)" -Anti Cancer, David Servan-Schreiber


To be assimilated by the body, turmeric must be mixed with black pepper. Ideally, it should be mixed with olive,canola or linseed oil. Mix 1/4 teaspoon of turmeric powder with 1/2 teaspoon of olive oil and a generous pinch of black pepper. Add to vegetables, soups and salad dressing.

2 tea. Cumin
2 Tab. Turmeric
2 Tab. Red pepper flakes
2 tea. Black pepper
2 tea. Salt
2 cloves garlic
juice of 2 lemons
4 Tab. Olive oil
4 thin cut Chicken breasts

Combine everything except the chicken in a bowl. Put Chicken breasts and marinade in a plastic bag and marinate 30 minutes to 4 hours. Grill marinated breasts until done. Serve with rice.


Curried Mango Chicken

2 tablespoons oil, divided
1 onion, red or mild white, finely sliced
1 red pepper, finely sliced
4 boneless skinless chicken breasts, pasture raised or organic if possible
2 generous tablespoons flour (gluten free if you need that)
1 teaspoon mild curry powder
pinch of salt
¼ teaspoon pepper
½ cup mango chutney
¼ to ½ cup chicken stock (you may not need it all)


Heat 1 tablespoon of the oil in a large frying pan over medium heat.
Sauté the onion and red pepper until it begins to soften.
Meanwhile, put the flour, curry powder, salt and pepper in a large plastic bag. Add the chicken breasts, seal the bag and shake until the chicken is coated in the floury mixture. You may need to do this in batches.
When the vegetables have begun to soften, remove them from the frying pan and keep warm.
Add the remaining tablespoon of vegetable oil to the pan and when it has heated up, add the flour and spice coated chicken breasts.
Cook the chicken for about five minutes on each side, until it has begun to take on a bit of a golden colour.
Mix together the mango chutney and ¼ cup of the chicken stock.
Turn the heat up on the chicken breasts and add the chutney and stock, allowing it to bubble up around the chicken breasts.
Return the heat to medium and return the onions and peppers to the pan with the chicken. Continue to cook, turning the chicken once or twice, until the meat is cooked through with an internal temperature of 165°F and no pink remains inside.
Check the sauce. If it is too thick you can add a the remaining ¼ cup of chicken stock, a bit at a time, until the desired consistency is reached.
Carefully taste a bit of the sauce (it will be hot) and add more pepper to taste if necessary.
Serve the chicken with rice, a green vegetable and some warm Nan bread.

source: The 21st Century Housewife

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