Curry seasonings are renowned for their healing properties, colourful hues, and warming qualities. They’re also plain old delicious, and possibly the best all-time cure for the common cold. Winter is a perfect time to try some new spices in your kitchen and experiment with curries of all varieties. The recipes below call for spices that can be found at most grocery stores, but a trip to an Indian grocery is always a worthwhile adventure.
Just for fun, here’s a quick rundown of what these mighty spices will offer you in return:
Cinnamon: boosts brain function, controls blood sugar, anti-microbial
Turmeric: anti-inflammatory, anti-oxidant, blood purifier, protects the liver
Cardomom: aids digestion, diuretic, anti-depressant, aphrodisiac
Cumin: anti-carcinogen, aids digestion, excellent source of iron
Fenugreek: rich source of minerals, vitamins, & fibre, remedy for cough and bronchitis
Tamarind: powerful anti-oxidant and digestive
Fresh Ginger: #1 remedy for gastro-intestinal upset, anti-inflammatory, immune boosting
Star Anise: high in B vitamins and minerals, combats stress, aids digestion
Fennel: balances hormones, boosts metabolism, digestive
Hot Peppers: pain relief, anti-inflammatory, anti-carcinogen, endorphin booster, anti-microbial, anti-viral, anti-parasitical
* Note that “curry” is often a combination of the above spices, amongst others. There are as many variations on curry as there are recipes. You can always buy a mix, but I highly recommend trying to make your own. The recipes below offer the purist option, but you can always substitute with the equivalent of a store-bought curry.
Chicken Vindaloo
Not for the faint of heart. But you know the old saying; if you can’t take the heat… reduce the fresh chilies!
Ingredients
Curry paste
1 whole bulb of garlic, cloves separated and peeled
1 heaped tablespoon turmeric
1 heaped tablespoon garam masala (or curry mix)
2 heaped tablespoons raisins
1 level teaspoon of sea salt
1 level teaspoon of ground cumin
1 heaped teaspoon fennel seeds
2 fresh red chiles, deseeded and finely chopped (or 3 dried chiles)
a bunch of fresh coriander, leaves picked and stalks chopped
1 red onion, peeled and roughly chopped
200 ml white wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons grapeseed or vegetable oil
Chicken
4 x 150 g skinless free-range chicken breast
2 tablespoons grapeseed or vegetable oil
1 lemon
Garnish
1/2 cup plain yoghurt, to counter the heat
fresh coriander leaves, chopped
Directions
Preheat oven to 350°F. Blend all paste ingredients in a food processor or blender until everything is finely diced. Cut chicken breasts lengthwise into finger sized strips, and toss well with lemon and oil. Place chicken into a baking dish and cover with curry paste, coating well. Bake for 30-35 minutes, then garnish with yogourt and fresh coriander and serve on basmati rice. Yum!
