This is one of my favourite easy supper dishes. Perfect for cold days and incredibly nourishing. Turmeric is one of the best anti-inflammatory spices and when combined with ginger and garlic makes this a powerful. For speed you can make use of bags of mixed stir fry vegetables. Prawns would also be delicious instead of the chicken. For a low carb option try using courgette noodles or noodles from Konjac. For a vegan version use firm tofu and omit the fish suace. Pan fry the tofu pieces until golden then remove from the pan and add at the end of cooking.
Overview
Difficulty – Easy
Time – 15 minutes cooking. Marinate for 30 minutes
Serves – 4
What’s good about it?
Turmeric is the ultimate healthy spice. It has been used in India for thousands of years as a spice and medicinal herb. Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant. It is best absorbed with a little fat and black pepper added so using it in curry dishes are an ideal way of optimising its benefits. Coconut milk is another potent ingredient providing lauric acid to support immune function plus capyrilic acid known for its anti-microbial benefits.
- Finely chop the lemongrass stalks and place in a food processor or nutri bullet with the remaining marinade ingredients and blend well.
- Place the chicken in a container and pour over a little of the sauce and if time marinate overnight or for 30 minutes. If you don’t have time just skip this step.
- Heat the oil in a large saute pan and add the chicken (reserve the marinade). Cook for 5 minutes until it starts to turn white and lightly golden.
- Add the sauce, vegetables and noodles and cook for 10 minutes until the chicken is cooked through.
- Sprinkle over some spring onions and coriander leaves to serve.
Did You Know?
Use a spiraliser make vegetables noodles which can be used in a whole range of dishes – cooked and raw. I love using carrot, sweet potato, courgette, beetroot but you can also make fruity noodles with hard fruits like pears and apples. Spiralisers are a fabulous way to increase your intake of vegetables and keep the carbohydrate content of a recipe lower.
400g chicken breast, cut into small pieces (or use firm tofu)
1tbsp coconut oil or olive oil
100g shittake mushrooms sliced
2 pak choy sliced
150g mangetout
100g baby sweetcorn, sliced in half lengthways
Handful of bean sprouts
2 spring onions, chopped
handful of coriander leaves, chopped
cooked rice noodles, konjac noodles, buckwheat noodles I used these ones
Marinade / Sauce
1 lemongrass stalk
1 onion, chopped
3 garlic cloves, chopped
a little fresh root ginger,
1tbsp honey, xylitol
1tbsp garam masala
1/2 tsp ground turmeric
1 red chilli, deseeded and chopped
1tbsp fish sauce
2tbsp tamari soy sauce
1tsp mirin, optional
1 can of coconut milk