Turmeric Chicken Curry

I was browsing Web MD, not because I was perusing symptoms while assuming the worst, but because I wanted to see what they had the say about Turmeric. This root has long been known in China and India as a powerful anti-inflammatory. I still remember as a kid, watching grandparents smashing the root and applying it directly to sprained ankles with a wrap. The West is finally catching up and understanding the healing properties of Turmeric. Curcumin, which is the yellow/orange pigment  is thought to be the primary pharmacological agent in Turmeric. The great part about it is it's like Motrin, but without the adverse effects. Studies are obviously ongoing, but with the root being an antioxidant, it can only help, right? The best way to fight illness is prevention. On that note, I picked up some Turmeric at the store today and here's what's for dinner. (Left over roots will be planted tomorrow for future use.)

Turmeric Chicken Curry

Turmeric Chicken Curry

4 boneless, skinless chicken thighs cut in to 1 inch pieces.
1 medium sized Turmeric root peeled(about the size of a big thumb) Turmeric powder will work
1 medium sized ginger
5 cloves of garlic peeled
1/2 a yellow onion
1 can coconut milk
1/2 can of water
2 bird's eye chili
3 tbsp fish sauce
1 bell pepper cut in to 1 inch pieces
salt and pepper to taste

Rough chop the Turmeric, ginger, garlic and onion and fine minced in the food processor. You may also mince them by hand. Heat up some oil in the pot and add about 3 tbsp of vegetable oil and saute the paste until fragrant but not brown. Then add the chicken and saute for another minute then add the coconut milk, water, chili, fish sauce and bell peppers. Bring to a boil then turn down to a simmer until sauce thickens. About 15-20 minutes.  Serve with rice and enjoy!

Turmeric getting ready for their dirty nap tomorrow.... :)