I use turmeric and curry in this chicken dish. However, I also apply the cumin, soy sauce and chinese vinegar into this chicken. Also cooking procedure is more alike chinese cooking. Not so much juice or sauce as normal indian chicken dish.  

Turmeric is good for your brain and also has anti-inflammatory function.Studies have shown it helps to  prevent or slow down the process of dementia in old population. I try to use this spice in most of my dishes.   

Ingredients:

Group A:

  1. 2 pieces organic chicken breast
  2. 1 1/2 tsp turmeric powder
  3. 1 1/2 tsp red/yellow curry mix powder
  4. 1 1/2 tsp paprika powder
  5. 1 tsp sea salt
  6. 1 tsp vinegar
  7. 1 1/2 tsp low sodium soy sauce
  8. 1 tsp ginger powder ( 1/2 tbsp ground fresh ginger)
  9. 1 tbsp olive oil
  10. 1 tsp corn starch
  11. 1 tsp ground black pepper

Group B

  1. 1 medium onion chopped
  2. 1/2 cup chicken broth
  3. 1  tbsp olive oil
  4. 1 1/2 tbsp finely chopped parsley/cilantro

Directions:

  1. Mix all the ingredients in Group A, let is rest at least for 30mintutes at refrigerator.
  2. Add olive oil into medium heated pot, add the mixture from Gourp A, stir and mix well, until the chicken is done. Remove the chicken pieces from the pan.
  3. Don’t increase the heat, otherwise the onion may get burned. Add chopped onion and stir until it has fragrance, onion piece turn to soft and translucent.
  4. Add the chicken back into the pan, and stir to get even heated.
  5. Add chicken broth and bring the boil, set the heat back to high, and cook for another 5 minutes with pot covered because chicken need to be well cooked.
  6. Sprinkle parsley or cilantro for decoration and serve when it is warm.