Turmeric: Used in traditional Asian medicine for centuries, this spice is noted for its digestive, anti-inflammatory and anti-infectious properties. Because of its high level of polyphenols, it also shows very significant antioxidant properties, which could explain the spice’s influence on the prevention of certain cancers. To increase the bioavailability of turmeric, add pepper, which aids in the body’s absorption of curcumin, the active ingredient in turmeric.
Shallot: It contains different phytochemical compounds, including flavonoids, which are antioxidants that help neutralize free radicals that damage the cells in our bodies. It also contains sulphur compounds, which may have a protective effect against some cancers, primarily cancers of the digestive system.
Curry chicken with turmeric
Author: Florence Albernhe, chef owner of the restaurant Le Grain de riz, Québec City
From the book Cooking with Foods that Fight Cancer by Denis Gingras and Richard Béliveau
- 4 whole chicken breasts, 150 g (5 oz) each, skin and fat removed
- 2 tbsp. olive oil
- 3 garlic cloves
- 4 French shallots, minced
- 2 tsp. curry powder
- 1 tsp. ground turmeric
- 2 tbsp. fish sauce
- 2 tbsp. brown sugar
- 2 cups (500 ml) coconut milk
- Freshly ground pepper
Heat the olive oil in a large skillet.
Cook the garlic and shallots 2 to 3 minutes over medium heat.
Add all other ingredients and mix well.
Simmer gently for approximately 20 minutes.
Cut the cooked chicken into strips and serve immediately.