KCMJ's Happy News Now! Chef Stevie's Turmeric Recipes

CHICKEN CURRY        
1-1/4 pounds boneless, skinless chicken breasts, cut into chunks
1 medium yellow onion, finely chopped
3 tablespoons coconut oil
1⁄2 red chili pepper
1⁄2 green chili pepper
1⁄2 teaspoon chili powder
1 teaspoon turmeric
1⁄2 teaspoon ground coriander
Salt and freshly ground black pepper
2-1/2 teaspoons curry powder
4 garlic cloves, minced
1 tablespoon grated fresh ginger
Paprika – ½ tsp.
Tomato paste – 1 Tbsp.
juice of 1 lime
1 (14 ounce) can chopped tomatoes
1 (14 ounce) can coconut milk
1 cup frozen peas
1/4 cup chopped fresh cilantro
Jalapeno – 1 slices for garnish (optional)
 
Saute chicken and onions in coconut oil.  Add spices, garlic, ginger and chili peppers. When chicken is cooked, add tomato paste, lime juice, tomatoes, coconut milk and peas.  Cook until slightly thickened.  Garnish with cilantro and jalapeno and serve over basmati rice.


 
TURMERIC TEA
1-2 cups of water
1 teaspoon turmeric
1 tsp cinnamon
1/4 tsp ginger
pinch of clove
pinch of nutmeg
1 cup almond milk
Lemon to serve
1 tsp honey
 
Heat water, bringing it to the boil. Simmer herbs and water together for 10 mins. Remove from the heat and strain using a fine sieve. Add honey, milk and lemon.