Despite what many people may think, a curry can be good for you and not greasy. A delicious homemade curry can be full of spices and vegetables.
The many spices in curries have numerous health advantages. Here are just a few of the health benefits from your homemade curry.
The cumin contains a chemical that can block various actions that usually are associated with the development of cancer and heart diseases. This can help the body to fight the development of these.
One of the best ways to fight of a cold is to include ginger in your diet. Ginger contains a lot of great antioxidants that helps to fights of the inflammations and the virus in your body.
Cardamom supports the detoxification process in the body and helps to filter the entire body. It can also help to relieve joint and muscle pain.
This is one of the most beneficial spices. Chillies are great blood circulation boosters and have a huge impact on your health. They also help to lower the blood sugar levels and last but not least, they help your body to burn fat.
You cannot have a curry without basmati rice, and luckily rice has many health benefits. Basmati rice is low in fat, low-medium GI, contains phytic acid that helps to bind the iron in your body to your digestive system. A tasty and nutritional carbohydrate.
Why not try one of our delicious recipes that include all of the above ingredients?
Classic Chicken Curry
- 2 tsp sunflower oil
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 large onion finely chopped
- 2 cloves garlic crushed
- 1cm gingerpeeled and grated
- 1 greenchilli or 1/2 tsp chilli powder
- (3 tsp medium curry paste)or 1 tsp garam masala
- 1 tsp ground coriander 1/2 tsp tumeric
- 1 tsp cardamom pods seasoning
- 1 tbspn tomato puree
- 2 chicken breasts cut into bite sized pieces
- 150 ml water
- 1/2 green pepper diced
- Fresh coriander
- 1 tsp lemon juice
To prepare the curry:
- Dry fry the cumin and mustard seeds until they start to pop, remove from heat and grind in pestle and mortar
- Fry the onion, garlic, ginger and chilli until it softens and turns brown
- Add the dry spices (or curry powder) to the cumin and mustard and mix in the tomato puree to make a paste. Add this to the pan andcontinue to fry for 1-2mins
- Next add the chicken and continue to cook until coloured on all sides- approx 5 mins
- Pour in the water and simmer on a medium heat for a further 20-25 mins
- Add the green pepper and continue to cook for 5 mins
- Serve with basmati rice and garnish with fresh coriander and a squeeze of lemon juice
- For more tasty recipes, see our recipe pages