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Tempted By Turmeric

Trending towards turmeric. The best way to understand why turmeric is so popular is to realize it’s always had a big fan base. The appeal began at least 4,000 years ago and not just as a cooking ingredient. Historically, turmeric has also been valued as a medicine, cosmetic, even a… Read More

Spa Chicken Curry with Cilantro Chutney

Traditional chicken curries can have a lot of fat. This version is full of the great flavors of the best curry dish, but with a fraction of the calories. The brilliant green “chutney” is really an herbal salsa, spicy and a fresh counterpoint to the deeper taste of the curry. Read More

Pan-Seared Chicken with Rhubarb Chutney

The natural tartness of rhubarb is a great foil for a sweet-sour chutney sauce. This dish is very quick to make for a weeknight supper. It can be cooked up when the first tender stalks of rhubarb are ready to be harvested and saved until later. Read More

Curried Red Lentil Chicken Stew

Look for red lentils in the bulk bin section of the grocery. They keep well on the pantry shelf and cook up so quickly they’re a great choice for a side dish, spiced with a dash of dried chile flakes, ginger, and lots of garlic. Read More

Barley & Lentil Power Salad with Ginger Curry Chicken

This chunky salad is easy to make ahead, so it’s ready and waiting for the chicken and rich, warm coconut curry-flavored dressing. The flavors get even better if packed up and carried for a lunch away from home. Substitute sweet basil if you can’t find the Thai version. Read More

Turmeric Curry Chicken

Spoon this vibrant creamy curry sauce over sautéed chicken, partnered with steamed jasmine flavored with freshly toasted cumin seeds. If you can get them, use 4 sliced kaffir lime leaves for the grated lime peel—and if you prefer you can make the curry paste in a small food processor or… Read More