I recently read a book about minimizing the chances of Alzheimer's and dementia through diet that threw alot of data at me. Great, fine, I love data and I am sure no one wants brain deterioration, but I don't know how many people are willing to make (extreme) dietary changes (ie sacrifices) at present?
Something certainly NOT a sacrifice is eating curry. One of the chapters mentions Turmeric as a spice in the curry blend (the yellow one) that (according to DATA) can help ward off brain disease. Well that's easy, I love curry!
Here is a recipe that I found on a very random curry powder jar years and years ago. We liked the recipe so I have kept that darn empty curry jar in my spice cabinet for nearly 20 years, just so I wouldn't lose the recipe. Now I will finally write it down.
I started out making it according to the jar directions, using whipping cream, but now that I have learned about the super healing power of coconut (as told to me in the book and also backed by DATA) I've been doing it with coconut cream. (Thanks to TJ's!)
Canned coconut cream is alot thicker and richer than the canned coconut milk I had been using for curries. Trying to recreate Thai curries at home just never worked because they were too runny and not rich like restaurant versions. Well I think the key is using coconut cream. But NOT the sweetened Cream of Coconut in the mixer section of the grocery store. Save that for your Piña Coladas!
Easy Chicken (Coconut) Curry
serves 2-4 depending on how much your people eat
1 1/2 tbsp olive oil (I use coconut oil because it's so healing!)
1 small yellow onion, chopped or sliced thin, depending on how much onion you want present in your finished dish (chopped will disappear more)
2 teaspoons curry powder
1/2 cup plain greek yogurt (full fat if you want to be super brain-healthy) **OPTIONAL for coconut version
1 cup heavy cream --OR-- 1 - 14 oz can of coconut cream
1/2 tsp salt
1/4 tsp pepper
(I use more because I like my curry with heavy salt & pepper)
2 chicken breasts (organic and pastured, of course) sliced really thin into bite size pieces
Cilantro for garnish
Steamed rice to serve
In a medium/large saucepan, heat the olive or coconut oil over medium/low heat and cook onions until soft, trying not to brown them, about 5-8 minutes. I am lame and usually somehow let them brown, it's not a crisis. ADjust the heat to medium and add the curry powder. Stir so it doesn't burn.
Add the chicken and cook in batches, if necessary, until it just turns white, not really cooked through. Add the whipping cream or coconut cream and yogurt, and simmer 3-5 minutes until chicken is just cooked through but still tender. Season with the salt and pepper to taste.
Serve over rice with a side of sautéed or roasted vegetables, kale, whatever you like!
I call this my dinner-party curry because you can make a vat of it and it's a crowd pleaser. Plus, now it know it's good for us.
Doesn't your brain feel younger already?
