You have probably tried curry. The green, red, an orange or yellow or spicy. They use it in Jamaica, Jamaica, Marruecos, Haití, Tailandia, India and other Asian countries. Curry is like an adobo or seasoning, that is, a combination of ingredients that each country and region prepare according to its tradition, but its main ingredient is turmeric, better known in Peruvian cuisine as cúrcuma.
A few years ago, when I visited Morocco, I was struck by the discovery that turmeric is a ginger family.
They look very similar and it is also used as a coloring for mustard because it paints yellow, as well as saffron and yellow pepper from Peru. That is why there are places where it is known as Indian saffron and in Colombia they call it saffron root.
In the spice section of the supermarket, you will find a basic, soft and almost always spicy version of turmeric. If you go to a specialized store, either online or an Asian market, the list of options will be immense.
It’s been revealed that the turmeric is medicinal and there are those who consider it miraculous.
It has anti-inflammatory, digestive, antioxidant, detoxifying, cardioprotective and if that wasn’t enough, they say it helps the liver, the skin, the immune system, allergies, ulcers, the colon and even helps with the absorption of fats.
There are studies that indicate that turmeric helps to lose weight, since it limits the extension of the fatty tissue.
Turmeric also helps with arthritis
They also say that it is a good decongestant, which helps with arthritis, which can help lower levels of LDL cholesterol and triglycerides in the blood.
It is added to the diet of chemotherapy patients, it is attributed a rejuvenating effect of the skin, helps eliminate toxins and maintain healthy skin.
Both curry and turmeric have to be used sparingly, as their flavor is strong. But, when it is added to a sauce, be it milk, almond milk, coconut milk or Greek yogurt, it changes the taste.
Put turmeric in a smoothie, with mayonnaise, with hummus, on a cold potato, chicken or tuna salad. Of course, it is always a good idea to use it with marinating meat, chicken, seafood or pork. It also tastes good with cilantro.
Chicken With Yogurt And Curry Recipe
The Greek yogurt in this recipe not only adds creaminess and flavor, it also works as a chicken tenderizer. Keeping the chicken with yogurt for several hours makes it immensely tender and almost like butter is made in your mouth.
- 2-pound chicken, cut into cube
- 1 cup of Greek yogurt, without flavor (2% or regular)
- 1 red onion, cut well peq.
- 5 cloves of garlic, cut well peq.
- 1 1/2 tablespoon of curry
- 2 tbsp of extra olive oil virgin or peanut
- Fresh coriander to taste
- Salt and pepper to taste
- Season the chicken with salt and pepper, add the yogurt and put it in the refrigerator for at least 2-3 hours.
- In a skillet in medium high temperature, add the olive oil and sauté the garlic for a minute. Add the onion and sauté until transparent.
- Pour the chicken and sauté for 3-5 minutes, stirring several times.
- Add 1/2 cup of water, stir everything well, lower the temperature and cook covered for 5 more minutes.
- Pour the cilantro, stir well, taste salt and pepper and enjoy with a little white rice, jasmine rice or pita bread (pita or naan).
Doreen Colondres is a celebrity chef. Author of the book The Kitchen Does Not Bite. Follow her on Facebook and Instagram @DoreenColondres and visit www.LaCocinaNoMuerde.com , www.TheKitchenDoesntBite.com