Recipe: Curried Battered Chicken

Last night, I got home from work, went for a run and was STARVING by the time I walked in the door. I made my first green smoothie (more on that soon!) that I didn’t find completely revolting and then decided to make some curried battered chicken, steamed brussel sprouts with some quinoa. The only thing was, Iwas too excited to eat and I didn’t stop to think things through so I put the spices in the egg batter and not the flour. Nevertheless, it still turned out decent and just like the quinoa patties, I found myself eating half of the cooked chicken pieces before they had time to cool!

This recipe is simple, easy, and delicious! Because I’m talking about turmeric this week, I added my own mix of curry spices but feel free to get as creative as possible with yours! You can’t really go wrong.

The other thing I wanted to quickly mention is that since I’m not really into bread, I decided to name this recipe “battered” rather than “breaded”. Do you know if there’s really a big difference between the two? I know we batter fish but can we batter chicken? Why not!

Ingredients:

  • 1 egg
  • Olive oil (as needed)
  • 1/4 tsp garlic powder
  • 1/4 tsp coriander
  • 1 tsp turmeric
  • 1/8 tsp chili flakes
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp shredded coconut – optional!
  • Rice flour (as needed)
  • 4 chicken thighs or 1 large chicken breast cut into small pieces or strips
  • 3 tbsp soy milk, almond milk, or coconut milk

Method

In a  medium-sized bowl, whisk the egg and milk together until frothy. In a smaller bowl, mix about 1/4 cup of flour, the spices and the coconut if you want to add some exotic zing to it. Mix all of the dry ingredients together. Don’t do what I did and mix the spices in with the egg batter. The spices won’t stick very well to your chicken. It’s ridiculous, really!

These are the steamed brussel sprouts that I had with the curried battered chicken.

Then, cut the chicken into strips or small pieces. Then heat your oil in your medium sized frying pan on medium heat. There is a lot of medium-ness happening in this recipe.

The egg and milk mixture…but I goofed and added the spices to this. I was too excited, I guess!

Next is the fun part! Take one of your chicken pieces, dip it the egg batter, make sure it’s covered in eggy goo and then dredge it into your spicy flour mix. Don’t be shy. Make sure that piece is covered with spicy flour. You may have to push the chicken into the flour to ensure that it’s covered.

Finally, you get to cook that sucker. Put the piece in the frying pan and listen to it sizzle. While it’s cooking, you can batter the other pieces of chicken.

The delicious pieces of battered chicken sizzling in the pan!

Cook your chicken for about 5 minutes on each side. I cut one big piece in half to make sure it wasn’t pink on the inside.

I served mine with brussel sprouts, but this would be great on top of brown rice or on top of a salad or even in a wrap! But, if yours turn out anything like mine, you’ll be more than happy to stand in your kitchen eating them off the plate that they are supposed to be cooling on.

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Serves 2.

Enjoy!

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Benefits of Turmeric: Why It’s Finally Okay To Be Yellow-Bellied

The third spice that I’d like to talk about in my spice series (and no, I don’t mean THIS spice series) is turmeric (ter-mer-ick). Did you know that back in the day, this spice was referred to as “Indian Saffron”? Yes. It was. Not only is it CHALK-FULL of benefits, but it also happens to be that spice that gives curry its yellow colour!

Curcumin is the element of turmeric that gives this spice its orange-yellow colour is said to be the main pharmacological ingredient in turmeric (what provides us with amazing health benefits). It’s even more powerful than an over the counter anti-inflammatory like Motrin and the best part is that because it is natural, it is completely safe (i.e. prolonged use won’t cause ulcers, decreased white blood cell count, and intestinal bleeding). Scary stuff! They don’t put that on the labels, do they?

Did you know, too, that inflammation isn’t just caused by pulling a muscle or spraining your arm but it’s mainly caused by the foods we eat – especially too many processed foods. These heavily tax our liver and our digestive system creating a toxic environment and basically wreaking havoc on your entire body. Inflammation has been linked to type 2 diabetes, heart disease and cancer. That’s why it’s SO important to cut out the out junk, detoxify the liver and eat as “cleanly” as possible.

Incorporating turmeric into your diet is a great way to reduce this inflammation, but like I said, the whole diet needs to be re-adjusted. To put it into perspective it’s like having a gruelling workout to cancel out a bag of chips that you mowed down in your car on your way home from work. The workout doesn’t “cancel out” the chips. In fact, the chips (or whatever junk food – chocolates, candies, fast food etc) would decrease the energy you have for your workouts and your ability to recover since most junk foods are laden with sodium and sugar. Both those are topics for another day 🙂

Here are some of the main health benefits:

  • Powerful anti-inflammatory
  • Effective treatment against inflammatory bowel disease
  • Relief from rheumatoid arthritis
  • Help for cystic fibrosis suffers
  • Cancer prevention
  • Improved liver function
  • Cardiovascular protection
  • Lowers cholesterol
  • Protection against Alzheimer’s

Wow…Is there anything it can’t do? Seriously.

I bet you’re thinking to yourself, “Where can I buy this wonder spice?”

Well…pretty much at any grocery store but I recommend you buy organic to get a better flavour and a fresher product. It’s best to buy turmeric straight up to get maximum benefits and not the curry powder since the amount of turmeric in the composition tends to be diluted, so to speak.

I come from an Irish Catholic background so of course, I did not grow up with this spice. In my home, salt and pepper were the staples and paprika was the most exotic spice I’d ever heard of until I moved out on my own and explored other cultural dishes. Not that there’s anything wrong with that.

But now that I’m living on my own and cook my own meals, I make sure that I use it in my cooking at least 3 to 4 times a week. You don’t necessarily have to make curries all the time, just add about a 1/4 tsp in with your other spices if you make a stir fry or add it home made salad dressing. I recently discovered turmeric tea which isn’t half bad (with a bit of agave/honey). More on that later. To get the maximum benefits they recommend 1.2 to 1.8 grams a day (1g = 1 tsp in case you were wondering).

This week, I’ll share with you my experiences with said tea and I’ll share with you a different twist on making chicken curry!

Enjoy!

Curried Veggie Chickpea Stew

The one thing that I’ve come to enjoy about cooking is the creativity aspect of it. I love having a whole bunch of ingredients in front of me and trying to come up with something healthy and delicious to make.  Last night, I had some tomatoes to clean up so I decided to make a tomato-based curried stew.  In case you haven’t noticed, I’m a big fan of spices, which is funny because I grew up in a household where paprika was considered exotic.

When I went to India, last year (I can’t believe it’s been almost a year already!) I felt right at home with their food – the spicier the better! The people I was staying with were amazed that a white girl could handle all the spices and chilli. Honestly, I was a bit amazed too until the end of my trip when my stomach began to revolt against me.  Needless to say, it took me a few months to recover and to be able to eat curry again.

How could I ever stop, though?! Which leads me to today’s leftovers – Curried Veggie Chickpea Stew.

Here it is in the bowl, ready to eat for dinner!

Chickpeas are a Godsend and are a super healthy alternative to eating meat.

Here are the ingredients:

  • 2 tbsp olive oil
  • 1/4 red bell pepper
  • 1/4 chilli flakes
  • 1/4 garam masala
  • 1/2 curry powder
  •  1/4 paprika
  • 1/4 tsp turmeric
  •  1 and 1/2 tomatoes chopped
  • 1/2 head broccoli steamed (this was left over from the other day)
  • 1/2 carrot peeled and chopped
  •  1/2 onion chopped
  • 1 clove garlic minced
  • 1 small potato, peeled and finely diced
  • 1/2 can of chickpeas (drained)
  • 1/2 cup water
  • 1 cup of brown rice

Method:

  1. Cook the rice as directed.
  2. In the meantime, in a large sauce pan or pot, heat the olive oil then add the spices. Stir in the oil until fragrant.
  3. Add the onions and stir so that the spices mix in with the onions and let simmer for a few minutes, then add the garlic and stir. Let simmer for another minute.
  4. Add the tomatoes, red peppers, and carrots. Let simmer for a few minutes.
  5. Add the water, chickpeas and broccoli. Stir all contents together and cover for 10 minutes. Cook until the tomatoes have “melted” and until it is lightly boiling.

Serve over brown rice.

This was definitely amazing as a left over meal. It’s nice and light yet filling and I don’t feel sleepy or sluggish after lunch. I will definitely be making this again! Next time, I’d like to try it with water chestnuts or even some small apple pieces to add some sweetness.

What will you experiment with?

Enjoy!

Chickpea Coconut Curry

Well, I have been slacking this week. There really isn’t any valid excuse that I can give other than I have been taking a lot more time for myself these days and honestly, I’m loving it! In January, I’ll be starting my courses at Humber to be a project manager and between that, work and my Toastmaster responsibilities, I’ll be busy. Better to enjoy some down time now!

As today is Monday, I’d like to begin, or rather, re-begin (is that a word?) my “lunch a day” for a month challenge.

Today, my leftovers were chickpea coconut curry. YUM! It was Sunday evening, I had no desire or motivation to go the store so I scrounged up whatever I had in my cupboards and fridge and I came up with this little number.

Ingredients:

  • 2 small potatoes (finely chopped)
  • 1 can of coconut milk
  • 1 ½ large tomatoes (finely chopped)
  • 1/2 an onion (minced)
  • ½ can of chickpeas
  • 2 cloves garlic (minced)
  • ¼ tsp of black pepper
  • ½ tsp coriander
  • ¼ tsp tsp thyme
  • ½ tsp curry powder
  • ½ tsp garam masala
  • ½ tsp turmeric
  • Chilli flakes to taste
  • ½ cup cooked quinoa
  • 2 tbsp of grape seed or olive oil or coconut oil (I used grape seed

This looks like a lot of ingredients, but it was SO easy to make!

Method:

  1. Cook the quinoa as directed.
  2. In a large sauce pan, pour the oil in and let it heat up. Then, add the onions and cook until they are soft. Add the black pepper, chilli flakes, coriander and thyme. Cook for a couple of minutes (until fragrant). Add the garlic and stir.
  3. Once this has simmered, add the potatoes and ¼ of the can of coconut milk and stir until simmering. Then, add the curry powder, garam masala and turmeric and stir. Let it simmer and add the other ¼ of the can of coconut milk. Cover and let simmer for a few minutes.
  4. Add the chopped tomatoes, the chicpeas and the other ¼ can of coconut milk. Let simmer for about 10 minutes.
  5. Stir the pot and add the quinoa and the rest of the coconut milk. Stir again and let simmer for about 5 minutes.

This may look kind of weird, but it was absolutely delicious and tastes even more amazing the next day.

If I could, I would have added spinach to this, but I ran out so I had to do without.  Shredded carrots would also be amazing in this too – or any other veggie that you love and cannot live without. I find that by layering the ingredients, you get a fuller flavour and a more cohesive sauce/curry.  If you don’t have quinoa, you could always skip the step and serve over brown rice.

Let me know what you think and share with me any variations that you may have tried.

Enjoy!

Lamb Coconut Curry

One new recipe that I tried recently, is lamb coconut curry. In fact, this was my first time EVER cooking lamb. And you know what, not that different than cooking beef. It was kind of a hybrid between chicken and beef. It was some good times and very easy. This recipe is simple and delicious. I will definitely be including it in my regular rotation.

This website acutally has a ton of great recipes. Don’t be put off by the fact that it is targeted to people with candida, these recipes are nutritious and suit a variety of tastes.

Here’s a pic of my masterpiece:

Enjoy!