Hippocrates, the father of medicine, tells us to “let food be your medicine and medicine be your food.”
Food is meant to be a daily medicine that provides nourishment for a healthy vibrant body, not something to only be considered when sick.
In this edition of Katie’s Kitchen we look at a simple curry recipe that includes a couple ingredients that are packed with a healthy punch: ginger and cumin.
Ginger – This sweet, warm, and spicy vegetable is sure to add a rich aroma to your recipe! Additionally, this root has shown to be very effective in alleviating gastrointestinal distress. In herbal medicine, ginger is regarded as an excellent carminative (encourages elimination of intestinal gas) and intestinal spasmolytic (relaxes and soothes the stomach and intestines). In addition to aiding your GI tract, it has been found to have anti-inflammatory effects, boost the immune system, and decrease your risk of a few types of cancer! So whether you’re eating it pickled on the side of sushi or finely graded in your curry, it’s doing great things for your body!
Cumin – Cumin is a nutty, smoky, peppery seed that you would probably recognize from chili and packs a punch of flavor… and nutrition! Cumin seeds are a very good source of iron, a mineral that helps transport purified oxygen from the lungs to all body cells, takes part in producing energy and metabolism, boosts your immune system, and is particularly important for menstruating women! Similar to ginger, cumin also plays a big role in keeping a healthy digestive system. IF that’s not enough, it even can decrease your risk of tumors and certain types of cancer! Another great seasoning for your meals!!
- 2/3 cup tomato paste
- 4 cloves garlic, chopped
- 2 tablespoons curry powder
- 1 teaspoon ground cinnamon
- 1 tablesppon grated fresh ginger
- 1 teaspoon ground cumin
- 1 medium onion, chopped
- 2 pounds boneless, skinless chicken
- Himalayan sea salt and black pepper
- 1 1/2 cups brown basmati rice
- 1 cup Greek yogurt or coconut milk
- 2 scallions, thinly sliced
- In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, cinnamon, ginger, cumin, and ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon Himalayan sea salt and ¼ teaspoon pepper.
- Cover and cook until the chicken is tender, either 7 – 8 hours on low or 3 to 4 hours on high.
- About an hour before serving, begin cooking brown basmati rice according to package.
- Just before serving, add the yogurt or coconut milk and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.