ER physician Dr. Travis Stork shares a healthy and delicious recipe for chicken curry from his book, The Doctor's Diet Cookbook, with help from Chef Chad Luethje, executive chef for Red Mountain Resort in St. George, Utah. Learn how this tasty dish can help boost your immune system, increase metabolism and reduce inflammation!
- 1 tablespoon extra-virgin olive oil
- 1 large red onion, chopped
- 1 tablespoon minced fresh ginger
- 3 garlic cloves, minced
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon ground cayenne, or to taste
- 1/4 teaspoon ground turmeric
- 2 pounds dark meat chicken, trimmed of fat and cut into 1-inch pieces
- 3/4 cup canned, no-salt-added or fresh diced tomatoes
- 1 1/2 teaspoons salt, or to taste
- 1/4 cup plain Greek yogurt (optional)
- 1 cup chopped fresh cilantro
- Brown rice for serving (optional)
- Heat the oil in a large saute pan over medium-high heat. Add the onion and cook, stirring often, until well browned (really brown it, more than you might think – this makes a big difference in flavor), about 7 minutes. Add the ginger and garlic and cook, stirring, for 2 minutes; add a tiny bit of water if the mixture starts to stick to the bottom of the pan. Add the coriander, cumin, cayenne, and turmeric and cook, stirring, for about 1 minute, until aromatic, again adding a tiny bit of water if the mixture starts to stick.
- Add the chicken, stir well to coat the meat with the spices, and cook for 5 minutes, adding a little water once again if the mixture starts to stick. Add 2 tablespoons of water and stir to release any browned bits from the bottom of the pan, then add the tomatoes and salt. Bring to a simmer, then reduce the heat to low, cover, and simmer for about 20 minutes, until the chicken is cooked through and coated with the sauce. Turn off the heat and stir in the yogurt, if using, to heat it through.
- Stir in the cilantro and serve over brown rice, if you like.
Optional addition: When curry is close to completed, add a handful of tender leafy greens, such as spinach or Swiss chard, and stir until wilted, or add green beans cut into 1-inch pieces 5 to 10 minutes before your curry is done.
Source: The Doctor's Diet Cookbook by Travis Stork, M.D. Copyright © 2014. Click here to purchase a copy.
The Doctor's Diet and The Doctor's Diet Cookbook are published by Bird Street Books, Inc., which is owned by The Doctors' executive producer.