Turmeric Chicken Curry

20 min

Prep time

30 min

Cook time

Servings

350

Calories

This Turmeric Chicken Curry is a flavorful dish that incorporates the anti-inflammatory benefits of turmeric and ginger. Perfect for a comforting dinner, it’s rich in antioxidants and omega-3 fatty acids thanks to the addition of coconut milk and olive oil. A delightful way to enjoy a meal that supports inflammation reduction.

Ingredients

4 servings

2 tbsp olive oil
1 lb chicken breast
1 large onion
3 garlic clove
2 tbsp fresh ginger
1 tsp turmeric
1 tsp cumin
1 tsp coriander
1 14-oz can canned tomatoes
1 14-oz can coconut milk
1 cup chicken broth
2 cups spinach
to taste salt
to taste pepper

Fights inflammation

Turmeric1/10 Ginger1/10 Garlic2/10 Olive Oil1/10 Spinach1/10

Instructions

1
Step 1
Heat olive oil in a large pan over medium heat. Add chopped onion, minced garlic, and grated ginger, sautéing until the onion is translucent, about 5 minutes.
2
Step 2
Add the chicken breast (cut into bite-sized pieces) to the pan and brown on all sides.
3
Step 3
Stir in the turmeric, cumin, and coriander, cooking for another minute until fragrant.
4
Step 4
Pour in the canned tomatoes (with juice), coconut milk, and chicken broth. Bring to a simmer.
5
Step 5
Reduce heat to low and let the curry simmer, covered, for 20 minutes or until the chicken is cooked through.
6
Step 6
Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
7
Step 7
Serve the curry warm, ideally over a bed of brown rice or quinoa for added fiber.