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Savoury Thai Curried Chicken


    Savoury Thai Curried Chicken

    Not enough can be said about the importance of turmeric in a cancer recovery diet. It is not only recognized for its cancer-fighting properties but also contributes an amazing colour to this dish. Serve spooned over brown basmati rice or with rotis made from gluten-free millet flour.


    2 Tbsp (30 mL) unrefined coconut oil or extra-virgin olive oil
    6 boneless, skinless organic chicken thighs (about 1 1/4 lbs/575 g)
    2 tsp (10 mL) cumin seeds
    2 tsp (10 mL) black or brown mustard seeds
    1 large onion, finely diced
    1 1/2 Tbsp (22 mL) fresh ginger root, peeled and finely minced
    1 Tbsp (15 mL) turmeric
    1 Tbsp (15 mL) ground cumin
    14 oz (398 mL) can diced tomatoes, including juice
    3/4 cup (180 mL) low-sodium chicken or vegetable broth
    1 cinnamon stick
    5 1/2 oz (165 mL) can coconut milk
    1 tsp (5 mL) freshly squeezed lime juice
    1/2 tsp (2 mL) pure maple syrup
    Sea salt and freshly ground black pepper
    Minced cilantro
    Preheat oven to 350 F (180 C).

    Heat oil in large heavy pot over medium heat. Add chicken thighs a couple at a time and gently sear until lightly browned. Remove to a platter and repeat with remaining chicken.

    Add cumin and mustard seeds to remaining oil in pot. Sauté until they begin to pop, about 1 minute. Immediately add onion, ginger, turmeric, and ground cumin. Add a little more oil if needed. Sauté for about 3 minutes or until onion is soft but not browned. Add diced tomatoes and their juices and broth.

    Nestle chicken thighs in mixture to cover adequately with juices. Add cinnamon stick and bring to a gentle boil. Cover, reduce heat, and simmer gently for 20 minutes. Stir occasionally.

    Stir in coconut milk, cover, and simmer for a few more minutes or until chicken is cooked through and sauce is piping hot. Remove cinnamon stick and stir in lime juice and maple syrup. Add salt and pepper to taste. Serve sprinkled with fresh cilantro.

    Excellent spooned over rice with steamed broccoli rabe on the side.

    Serves 4.

    Each serving contains: 265 calories; 15 g protein; 18 g total fat (14 g sat. fat, 0 g trans fat); 14 g carbohydrates; 2 g fibre; 381 mg sodium


    Canned products are under fire these days regarding bisphenol A (BPA). It’s been linked to cancer and other health issues. BPA is a polycarbonate plastic used to line canned products, which forms a barrier between the metal and the food to prevent bacterial contamination. Look for canned tomatoes that don’t contain BPA or tomatoes packed in jars.

    source: "Fighting Cancer with Food", alive #354, April 2012


    Savoury Thai Curried Chicken




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