The curry spices and herbs utilized in my delicious recipes in Editor’s Choice India’s Unsurpassed Cuisine have extraordinary health benefits.
- For example India’s ancient yellow colored curcumin or turmeric powder, used in many of my curry recipes (Chapters 4 – 15) is arguably the most potent anti-cancer nutrient in existence. Curcumin, which gives curry its golden color is the main biologically active phytochemical compound of turmeric. Long believed to benefit general health, today western research suggests that curcumin regulates inflammation that “plays a major role in most chronic illnesses, including neurodegenerative, cardiovascular, pulmonary, metabolic, autoimmune and neoplastic diseases” and aids in healing by ameliorating the chronic inflammation associated with a multitude of ailments and illnesses, from toothaches to cardiovascular disease.
- “There is definitely no shortage of scientific evidence these days to show that curcumin, the believed to be primary active ingredient in the spice turmeric hold incredible therapeutic value, and just might be the most advisable medicinal spice of our day. Besides quelling anti-inflammatory pain and promoting wound healing, turmeric is a seemingly miraculous anti-cancer nutrient of the highest order. Curcumin is an all-round health agent that promotes vibrant health…” http://truthisscary.com/2013/03/curcumin-vs-cancer-the-scientific-evidence-continues/
- According to Bharat Aggarwal, PhD, Professor of Cancer Medicine at the University of Texas, M.D. Anderson Cancer Center, “curcumin is unique and versatile as an anti-cancer agent because it can attack multiple targets linked with cancer promotion at one. Hundreds of cell and animal studies suggest that curcumin inhabits the development of many cancers, including pancreatic, colon, prostrate, liver, esophageal, and multiple myeloma.” http://preventcancer.aicr.org/site/News2?page=NewsArticle&id=17275&news_iv_ctrl=0&abbr=res_
We are what we eat. My ‘gift of good health’ came from a spiritual reawakening through Indian food because it promotes creativity, life, vitality, strength, health, laughter, joy, and cheerfulness.
Hyderabad-Style Chicken Curry
(Hyderabadi Murgh Korma)
2½ pounds chicken pieces
1 cup plain yogurt
1-inch piece fresh gingerroot, peeled and chopped
10 cloves garlic, peeled and chopped
1 large onion, peeled and chopped
1 teaspoon chili powder
¾ teaspoon ground turmeric
½ cup fresh coconut
½ cup unsalted cashew nuts
¼ teaspoon nutmeg
Salt to taste
4 tablespoons sesame seeds
4 medium potatoes, peeled and cut into 1-inch pieces
¾ cup corn oil
7 green cardamom pods
2 black cardamom pods
2 cinnamon sticks
2 bay leaves
¼ teaspoon ground mace
3 cups water
2 tablespoons fresh lemon juice
½ cup fresh cilantro leaves, chopped fine
Remove the skin and fat from the chicken, wash and drain the chicken, and set aside in a large bowl.
In a food processor, puree the yogurt, ginger, garlic, onion, chili powder, turmeric, coconut, cashew nuts, nutmeg, and salt.
Combine the yogurt mixture and sesame seeds with the chicken. Cover with plastic wrap and refrigerate for 2 hours.
Wash the potatoes and drain.
Heat the oil in a wok over high heat and sauté the cardamom, cinnamon, bay leaves, and mace for 1–2 minutes, stirring constantly, until the spices change color to a darker shade.
Reduce the heat to medium, add the chicken and marinade, and stir for 5 minutes until boiling.
Add 3 cups water and mix. Cover and cook for 25 minutes, stirring occasionally to prevent ingredients from sticking, until chicken is tender.
Add the potatoes and lemon juice, and mix. Cover and simmer for 7–8 minutes, stirring occasionally, until the potatoes are cooked.
Garnish with fresh cilantro leaves and serve hot with rice, roti, vegetables, legumes, and tossed salad.