Curry powder is a spice mix of widely varying composition originating from the Indian subcontinent.The word “curry” is derived from the Tamil word kari meaning “sauce, relish for rice”.The use of curry-like mixtures was prevalent in the Indian subcontinent long before the arrival of Europeans in India. In fact, almost 4000 years prior, spice blends with key ingredients of ginger, garlic, and turmeric were used in the Indus Valley Civilization. Lets mynutrisi talk about the benefits of curry spices that can be found in most asian dishes.
Benefits of Curry Spices Despite of Its Savory Taste
Curry is a combination of some of the special spice blends that originate from the Indian continent which has become a spice of food consumed by almost all of the inhabitants of the world. Some people love it, while there is also fear to try it because of the spicy nature that has become synonymous with the curry word. For Malaysians no matter what your race, it’s almost like 99.99% ever enjoyed or or at least felt a connection through this curry meal. Did you know that there are various types of vitamins and minerals available in it? Here are some example of it:
Fight against arthritis and joint pain
Turmeric, the main ingredient in curry, has many health benefits in this dish. Turmeric can help relieve pain in those who have arthritis or joint pain and arthritis. Even turmeric can reduce swelling and reduce the pain associated with arthritis. This test has been clinically tested on mice.
Can Reduce Alzheimer’s Risks and Dementia
Another advantage of turmeric curry is to reduce the risk of developing Alzheimer’s disease and dementia. This is because curcumin content in turmeric; curcumin can identify plaque in the brain called amyloid plaque. If excessive, amyloid plaques can interfere with the relationship of brain cells causing brain memory to decrease over time. If you take enough curcumin on a regular basis, it can control the plaque and prevent it from multiplying.
Inhibit Cancer Growth
Turmeric in the curry has been found to reduce the risk of prostate cancer, breast, skin and colorectal cancer, which may be due to its very strong antioxidant properties. Although it can not completely destroy the cancer, at least it can reduce the growth of cancer. However, eating curry only will not totally diminished your risk for cancer.
Other ingredients in curry, such as chilli pepper and curcumin, are beneficial in improving your body’s immunity and the healing properties of certain diseases. This is because it is rich in vitamins like vitamin C, vitamin A and vitamin B6, and they enhance the body’s immune system.
In-curry ingredients such as asafoetide, allspice, sweet cumin, papaya and black pepper can help alleviate problems in the digestive system. Digestive problems, constipation, loss of appetite, abdominal pain and even hemorrhoids can diminish after taking regular curry dishes.
Helps Burn Fat
The black pepper in the curry is best to break fat cells. While dry chilli powder in curries can also help get rid of fat quickly in your intestinal bowel.
Some of the ingredients in this dish help to relieve the frequency of asthma symptoms. Asafoetida and curcumin can help to control the symptoms of mild asthma.
Many ingredients in dishes, such as turmeric and cinnamon, are rich in antioxidants, which can help improve your skin’s appearance and help prevent negative cosmetic effects from long-term exposure to pollutants or smoke. Curcumin can also improve the appearance of your hair and nails
So now, what are you waiting anymore? Lets take some curry dishes for your health.
How to Make the Best Nyonya Style Chicken Curry
There has been countless requests for curry chicken. There are many versions of curries due to the usage of different types of ingredients. No two bowls of curry chicken taste the same! However, the taste is generally rich and spicy. The gravy should be moderately thick enough and not diluted. This is the best Chicken Curry recipe by Nyonya Cooking
Special Recipes of Delicious Chicken Curry :
- 450 grams chicken meat
- 0.5 tablespoons curry powder
- 1 tablespoons light soy sauce
- 3 tablespoons curry powder
- 3 candlenut(s)
- 3 garlic clove(s)
- 3 shallots
- 2 centimeters ginger
- 5 chilli peppers (dried)
- 2 potatoes
- 1 yellow onions
- 1 lemon grass stalk(s)
- 5 curry leaf stalk(s)
- 300 milliliters coconut milk
- 300 milliliters water
- Marinate chicken meat with curry powder and soy sauce for 15 minutes.
- Meanwhile, blend ingredients (B).
- Heat oil in the pot over medium heat. Once oil heats up, add chilli paste and cook until fragrant.
- Add chicken meat and mix well. Cook until the dish is slightly dry. Then add water and cook over high heat.
- Add potatoes, onions, lemon grass and curry leaves. Once the curry boils, lower the heat and allow it to simmer for 30 to 40 minutes.
- Add coconut milk and cook at high heat again. When it boils, lower the heat and add salt and sugar to taste.
- Serve with bread or rice.