I was recently browsing around news sites and newspapers, and especially the health, food and medical news, doing my usual thing and getting lost in time...
After a lot of reading bits here and there, I found an article in the Telegraph talking about an Anglo Indian chef who was fanatical about finding the perfect curry - a superfood - superspice curry.
My interest was piqued !
Gurpareet Bains is an English born Anglo Indian cook and nutritional therapist, who has an incredible passion for what he is interested in - and it happens to be extremely healthy food which tastes incredible !
He has developed - designed - invented - whatever you want to call it - The Ultimate Cancer Fighting Curry - which also happens to be incredibly healthy in many other respects.
It is in fact a chicken and blueberry curry, with goji berry pilau rice. Gurpareet says that it can help fight off carcinogenic cells. But it also contains many traditional ingredients like ginger, turmeric, chilli and garlic, which are all in their own right a superfood. And all are antiviral and antibacterial.
Every portion of this incredible curry contains the same nutrition as 49 helpings of spinach, 23 bunches of grapes or 9 helpings of broccoli. The article explains that experts have agreed that it contains up to 20 times as much nutrition as any specially formulated 'healthy' meal.
Gurpareet says that you need only eat this once a week to help deal with the prevention of cancers and many other illnesses such as Alzheimers.
So - what is in this incredible meal ?
I emailed Gurpareet and asked him if he would mind if I included his recipe on my blog. His reply was enthusiastic and he was kind enough to agree.
So here it is...
Chicken Curry with Blueberries & Goji Berry Pilau Rice
20g chopped Coriander
200g fresh or frozen Blueberries
2 tablespoons freshly grated Ginger
500g low fat Greek Yogurt
4 cloves Garlic - chopped
5 tablespoons extra virgin Olive Oil
2 teaspoons ground Turmeric
2 tablespoons ground cinnamon
1 teaspoon Chilli powder
500g uncooked Chicken breast
1 teaspoon Garam Masala
Fresh Coriander leaves
2 teaspoons Cumin seeds
1 small Onion - sliced
1 Carrot - grated
1 & 3/4 cups of Water
1 cup Basmati Rice
50g Goji Berries
Handful of peas (fresh or frozen)
1. Blend 20g of chopped coriander, the blueberries, the grated ginger and 3/4 of a teaspoon of salt with the low fat Greek yogurt. Once well blended put this to one side.
2. Put the chopped fresh garlic into a saucepan with 3 tablespoons of olive oil. Heat on a low-medium heat until the garlic starts to brown. Just 1 or 2 minutes.
3. Add 1 teaspoon of turmeric and mix it in well. Heat for 20 seconds.
4. Mix in the ground cinnamon and the chilli powder. Cook this for another 20 seconds.
5. Add 500g of uncooked chicken breast meat, which has been cut into bite sized pieces.
6. Seal the meat, stirring frequently. This should take no more than 5 minutes.
7. Next slowly pour the yogurt mixture (that you prepared above) into the saucepan with the meat.
8. Bring this to a simmer on a low heat.
9. Simmer for 10 minutes. Do not cover. Stir it from time to time.
10. Then stir through the Garam Masala.
11. The curry is made. Garnish with some fresh coriander leaves.
12. Place the cumin seeds and 2 tablespoons of olive oil into a saucepan.
13. Heat on a low to medium heat until the seeds begin to pop. This should take no more than 3 minutes.
14. Add the sliced onion and cook until it is soft.
15. Add 1 teaspoon of turmeric powder. Stir it in and heat for 20 seconds.
16. Add the grated carrot and cook for 2 minutes.
17. Boil 1 and 3/4 cups of water.
18. Place the onion mixture, 1 cup of basmati rice, 1/2 teaspoon of salt and the boiling water into a large microwavable bowl. Mix well with a fork.
19. Cook, uncovered, in the microwave for 4 mins (700W), 3.5 mins (800W), 3 mins (900W).
20. Mix it well again.
21. Cook again, uncovered, for 4 mins (700W), 3.5 mins (800W), 3 mins (900W).
22. Now cover the bowl (clingfilm if no lid) and cook for 4 mins (700W), 3.5 mins (800W), 3 mins (900W).
23. Remove from the microwave and add the Goji berries and the peas. Fork them in.
24. Re-cover the bowl and let it stand for 10 minutes.
25. Fluff the pilau rice up with a fork and serve with the curry.
Gupareet Bains website is at www.gupareetbains.co.uk Please take a look - he has some amazing ideas.