Curry is my favorite part of an anti inflammatory diet. Turmeric mixed with a tomato based sauce gives this sauce its bright orange color. I made this recipe with inspiration from Dao Thai Restaurant in downtown Chicago, but with a mixture of curry spices found more commonly in Indian food.
Chicken Pineapple Curry
2 sweet potatoes, cubed
1/2 head cauliflower, cut into bite size pieces
1 onion, diced
8 cloves garlic, minced
1 tablespoon sugar (or substitute honey for anti inflammatory diets)
for the spice mixture (I used ground spices):
1 tablespoon paprika
1 tablespoon cumin
1/2 tablespoon turmeric
1 tsp ginger
1/2 tsp cinnamon
1 tsp cardamon
1 tsp corriander
1/4 cayenne pepper (can be left out or adjusted to taste)
1/2 tsp salt
3 tsp olive oil
2 eight oz cans of tomato sauce
1/2 cup chicken or vegetable broth
1 eight oz can of coconut milk
1 lb chicken, cut into bite size pieces
1 tsp turmeric
1 tsp paprika
1 tsp olive oil
1 - 2 cups chopped pineapple
peanuts for topping
Add the olive oil to a large, deep pan over medium heat, then stir in the onions and cook for a few minutes. Add the spice mixture to the onions and continue to cook for about five minutes. Stir in the garlic and cook for just a minute before pouring in the tomato sauce, broth, sweet potatoes and cauliflower. Bring to a boil and then turn the heat down to low. Cook for fifteen minutes, stirring to ensure it doesn't stick or burn on the bottom.
Meanwhile, combine the diced chicken with 1 tsp paprika and turmeric. Heat 1 tsp oil in a skillet and add the chicken, browning on all sides but not cooking all the way through. Chicken could definitely be left out to make this a vegetarian recipe.
Add the chicken to the sauce and vegetable mixture and stir to combine. Continue to cook over low heat for thirty minutes, until chicken is cooked. Add the coconut milk and pineapple. Cook until heated through, then serve with rice or quinoa and garnish with peanuts. Cilantro and greek yogurt would also be great with this.