Ging-ah Curry Chicken

Ginger Curry ChickenChicken with a kick. I LOVE this, 1. because I love spices (obviously) and 2. because these specific spices are incredibly beneficial towards your health.

These spices are beneficial for a multitude of health reasons, some being that they give your metabolism a boost, act as an antioxidant, improve your cardiovascular system specifically in reducing the risk of heart disease and lowering cholesterol, and help relieve pain, inflammation and skin issues. (Read here for more benefits).

OH I’m not done. Olive oil, parsley, and turmeric are all on the key list of ingredients from Dr. Li’s research that I wrote about in my berry salad recipe post that help starve cancer cell growth. So really, the goodness is all up in  here.

What you need:

3-4 pieces of chicken breast

1/3 cup olive oil

2 shallots

1/2 tsp fresh ginger (grated)

2 tsp lemon pepper spice (I use a McCormick blend, but it’s just black pepper, lemon, and salt)

1 tsp cumin

2 tsp curry

1 tsp parsley

1 tsp celery seed

1 cup water

Dash of olive oil

What to do:

1. Cut chicken breasts into smaller thin strips. Set aside.

2. Mix oil, shallots, ginger, and spices together in a small skillet and cook on medium heat for about 3-5 minutes.

photo 1

3. Place chicken in skillet with water and a dash of olive oil. Cook until nearly done. (I cook it this way, because it’s much healthier than cooking it in oil, however you may choose to pan sear it). Make sure water evaporates completely- if it’s not gone, then pour the rest of the water out before adding spices.

4. Add the spice and oil mixture to skillet. Coat chicken pieces evenly and cook for an addition 3-5 minutes until chicken is completely done.

photo 2

5. Add a dash of extra olive oil and enjoy with some brown rice and or fresh veggies- my choice is roasted brussel sprouts… yummmm.

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