By Ania Robertson
Here is an easy and quick recipe for a delicious, very aromatic dish. It is just perfect for the time, which is not exactly spring weather, yet.
This recipe for curry does not include powerful spices such as chili that aggravate the digestive tract and upset digestion. Also, I omit curry leaves that I found too strong for my cuisine. All the spices that I use are recommended by Ayurveda for support of better digestion.
Makes about 1/4 cup
Use all spices ground.
2.5 tablespoons coriander seeds
1 tablespoon cumin seeds
1/2 tablespoon turmeric
1 teaspoon each: ginger, dry mustard, fenugreek seeds
2 teaspoons black pepper
1/2 teaspoon cinnamon
1/4 teaspoon each: cloves, cardamom
Combine ingredients and store in a glass jar away from heat and light.
12 ounces skinless and boneless tenders, cut each into four pieces
3/4 cup onion, sliced
1 medium potato, cut into 3/4-inch cubes
1 medium carrot, cut into thin slices
2 medium cloves of garlic, minced
1/2 cup coconut milk
1 tablespoon of curry powder
1 tablespoon of Ghee (clarified butter)
1.5 Tablespoons safflower oil
1 teaspoon salt or to taste
4 rings of fresh pineapple
In a medium skillet heat up ghee, at a medium heat. Once it melts dump in the curry and swirl until well blended. Add in the coconut milk and swirl well. Put aside. In a separate medium pot, over high heat, use oil to sauté onion and garlic for 1 minute, add chicken, turn the heat to medium and cook for 5 minutes. Add potatoes and carrot. Sauté for 2 minutes.
Add mixture to the coconut-curry blend. Bring to boil, and turn the heat to medium/low-low. Cook covered for 20 minutes or until chicken and potatoes are cooked thoroughly. Garnish with pineapple.
Ania Robertson is a certified life coach with additional certification in Ayurveda and Feng Shui.