Dinner: Chicken and Chickpea Curry

Nice and spicy - perfect for a rainy day.

This recipe includes superfoods such as:

Chicken Breast, Lemon

Health benefits of Chicken and Chickpea Curry

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 cup plain yogurt, lowfat
3 tsps curry powder
3 tsps turmeric
1 tbsp canola oil
200 g chicken breasts, chopped
1 wedge yields lemon juice
5 sprigs fresh coriander, chopped
1 clove garlic, chopped
100 g onion, chopped
100 g green pepper, chopped
200 g chickpeas
1 tbsp soy sauce

Instructions

1. Heat the canola oil in a large pan and add the onion, coriander, green peppers, garlic and chick peas. Fry lightly.

2. Add the curry powder and turmeric to the onion mix. Add a little bit of water if fluid is needed. Remove from pan.

3. Put chicken in pan and fry until cooked. Flavor with soy sauce and lemon juice.

4. Add onion and curry mix to chicken and simmer for about 20 minutes.

5. Add yogurt, heat through and remove from stove.

6. Serve with wild rice and sambals.

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