Full of flavour ... and healthy
OUR intake of salt and sugar nowadays is of concern to us all, which makes this from-scratch curry – chicken korma – tick all the right boxes.
At first, it may look like many ingredients, but the naturally healthy spices all have a substantial shelf life.
Ingredients:
4 skinless chicken breasts 2tbsp extra virgin olive oil 2 garlic cloves, chopped 2 green peppers, cut into small chunks
1 large or two small onions, finely chopped
100g button mushrooms (optional) 50g sultanas (optional) 4 slices of fresh ginger root, very finely chopped 5 green cardamom pods 1tbsp turmeric 1tsp ground cumin 1tbsp garam masala 2tsp chilli powder 1tbsp maca powder 400g crème fraiche Pinch of paprika plus some coriander leaves, to garnish Salt and ground black pepper Brown/wild rice or quinoa for serving
Method:
Cut the chicken into chunks. Heat two tbsp of oil and sauté the chicken, garlic and onion until it is cooked through; turn frequently so it doesn’t brown.
After five minutes, add the green peppers, ginger, mushrooms and sultanas, if using.
Meanwhile, measure out all of the dried spices into a bowl and mix in the crème fraiche, stir this into the mixture into the chicken and onion and simmer over a low heat while your rice or quinoa cook.
Be healthily proud and enjoy!
Chef’s Note:
Healthy ingredients: maca is said to be an energy-boosting wonder root, nutrient rich with amino acids, vitamins A, B1, B2, B6, C and D, plus calcium, copper, iron, magnesium, potassium and zinc, said to help with prostate health and hormonal imbalances, including menopause.
Turmeric and ginger are both said to be powerful antioxidants and anti-inflammatory, cancer preventatives, and good for heart health, including lowering blood sugars.
Ginger is also classed as a super food.
Lesley and her husband, Roberto, own Roberto’s Italian, on Ocean Plaza. For more of Lesley’s recipes, find her on Twitter: @LYatesNutrition