Turmeric is part of the ginger family and is one of the main curry spices. It is native to Asia and has been used as a flavoring, dye, and for medicinal purposes for thousands of years, especially in Ayurvedic medicine. India is the main producer of turmeric, where it’s used as a cooking spice, an antibacterial agent, and as a medicinal dietary supplement.

The potent antioxidant and anti-inflammatory agent in turmeric is curcumin. Research involving curcumin is exploding and studies indicate it may be helpful in a variety of inflammatory diseases, including IBS, pancreatitis, liver disorders, colitis, rheumatoid arthritis, heart disease, and intestinal cancers. I decided to showcase this zippy little spice because these inflammatory conditions can be symptomatic of celiac disease and using food in healing is my interest  and protocol for people with celiac (that includes me).

You’ll be hearing more about curcumin, as it’s the new super-star of antioxidants (new to the west, not to the east). There are clinical trials currently underway at the National Institutes of Health, Yale University, and UCLA (just to name a few) about the health benefits of the spice. Hundreds of research papers have appeared in the past few years, touting the medicinal properties of curcumin, the magic agent in turmeric and curry.

So, to help you add some spice to your healing power, here’s a simple chicken curry recipe that’s therapeutic, tasty, and a good “starter” recipe if you haven’t cooked with curry before or aren’t used to Indian food.

chicken curry (recipe from Penzeys Spices)

what you need

• 1 lb chicken breast meat, boned and cubed

• 2 - 3 tablespoons grapeseed oil

• 1 medium onion, chopped

• 4 inch section of fresh ginger, peeled and grated

• 2 cloves garlic, minced

• 1 teaspoon sweet curry powder

• 1 teaspoon hot curry powder

• 1 teaspoon garam masala

1. •1/2 cup plus 2 tablespoons water (divided)
   

2. •2 ripe tomatoes, good-sized, washed, cored and chopped into large chunks
   

3. •1 cup plain yogurt
   

what you do

1. •place all spices in small bowl, cover with 2 tablespoons water, let stand while preparing chicken and other ingredients
   

2. •heat oil over medium heat
   

3. •add onion, then ginger and garlic; stir frequently and saute for about 3 minutes (good smells!)
   

4. •spoon in curry/water mixture and stir quickly; the mix will become quite dry; keep stirring until everything is a smooth paste, about 2 minutes
   

5. •add chicken pieces, saute quickly for a few minutes until well-coated
   

6. •add water and chopped tomatoes, stir well
   

7. •reduce heat to a simmer and cook for 20 minutes or so, stirring often
   

8. •add yogurt, stir well and simmer until sauce is thick and golden (about 10 more minutes)
   

9. •taste and add a touch of salt if desired
   

10. •serve with basmati rice
    

serves 4

1. *curry spice is wonderful in homemade chicken or turkey salad
   

Enjoy!

Melissa