Turmeric Chicken Curry
1 onion, finely diced
Olive or coconut oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric powder or 1 cm fresh root, grated
2 cloves garlic, crushed
1 cm of ginger root, grated
1 tsp ground coriander
½ tsp ground cumin
1 tsp garam masala
1 kg chicken breast/thigh meat, cubed
1 can coconut milk
1 tsp salt
1 tsp sugar (optional)
2-3 coriander stems, chopped
1. Fry onions in oil. Add mustard and cumin seeds until they pop, then add ginger, garlic, turmeric, and dried spices.
2. Fry for 30 seconds before adding chicken and coating it in spices. Lightly cook chicken for 1-2 minutes to seal before adding coconut milk and additional water (if needed to cover meat).
3. Simmer for 15-20 minutes or until chicken is cooked. Add salt, sugar, coriander, and a squeeze of lemon juice to taste.
4. Served with rice and steamed green vegetables (or add to curry for last 10 minutes of cooking).
For a tasty vegan alternative, simply use chickpeas (tinned, or soaked and cooked) or firm tofu in place of chicken.
 Bone K, Mills S. Principles and practice of phytotherapy: modern herbal medicine. 2nd ed. Edinburgh: Elsevier Health Sciences; 2013. p. 900.