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Turmeric Chicken Curry

Prep: 20 min

Cook: 30 min

4 servings

Easy

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.

Anti-Inflammatory Ingredients

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

Ingredients

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

Instructions

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.

Add the chicken breast (cut into bite-sized pieces) to the pan and brown on all sides.

Stir in the turmeric, cumin, and coriander, cooking for another minute until fragrant.

Pour in the canned tomatoes (with juice), coconut milk, and chicken broth. Bring to a simmer.

Reduce heat to low and let the curry simmer, covered, for 20 minutes or until the chicken is cooked through.

Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

Serve the curry warm, ideally over a bed of brown rice or quinoa for added fiber.