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!

Variety is the Spice of Life!

How many times have you read a recipe and thought, “I have NO IDEA what that spice is (or how to pronounce it) let alone how it will taste?” or “When will I ever use this spice again?” I have.

Before last year when I started my health make-over, I didn’t even own a spice rack! I was so intimidated by spices that if I didn’t recognize one or already have it I would deliberately omit it from the recipe. It’s like saying, “I don’t know what interest vs principle means, so I won’t bother trying to figure that out and I’ll just keep paying the minimum payment.” Imagine? Wait, don’t.

This month, I’m going to try to help take the mystery out of some spices that are not only common but should be added to your dishes frequently. Why? Mainly because not only do they add a punch of flavour but they happen to be very good for you!

Spices are great (and important) because they can turn any basic meal from ordinary to extraordinary!

The spices discussed will be: garlic, ginger, coriander, and turmeric. I consider these to be some of the essential spices.

My plan for the month of May is to demystify them by sharing with you some of their benefits and giving you some recipes to incorporate them in.

There are many others that I wanted to discuss but I wanted to start with these since they are on my top 10 list (yes, I actually have a top 10 list and anyone who knew me in my 20s would be shocked that am this in love with cooking and no longer in a passive-agressive realationship with Dominoes pizza!).

Don’t worry, I promise to do another Spice Month soon to discuss the other six spices that I deem essential and/or amazing.

Stay tuned!

First up: Garlic.

PS: Tell us, what is your  favourite spice?

PPS: What spice would you bring with you on a desert island?