I think I inherited my love of curry from my Dad, who enjoys cooking and shares the cooking duties with my mom. As far back as I can remember, we had some form of curry and chicken at least every week, sometimes twice a week. I’m not sure where my Dad got his love of curry from, his parents were both born in Holland and ate meat and potatoes at almost every meal.
I’ve been cooking with chicken thighs these days – I like that they’re moister and cheaper than chicken breasts. I usually use a kitchen scissors to cut them up in bite sized pieces. They work well for this recipes, and a pack of eight makes enough for our family of 5, plus leftovers for lunch the day after.
Thankfully, it seems as if my kids have also inherited my love of curry! It’s one of those meals that all of them will eat without any complaints, in fact they almost always ask for seconds. I usually serve this meal with brown rice or cooked quinoa and a healthy helping of fresh chopped veggies on the side.
Ginger is one of my favourite spices. Usually I like to pair it with cinnamon to make sweet treats, but it’s also really great in savoury dishes too. This recipe combines chicken and ginger for an Asian inspired dish that is perfect for a quick-to-prepare weeknight dinner.
Besides tasting amazing, ginger also has many health benefits. Ginger has anti-nausea qualities, aids in digestion, is an anti-inflamatorant, and boosts your immune system. Pretty amazing what a little spice will do!
You can serve this chicken over rice, on it’s own with steamed vegetables, or with quinoa. It also tastes great cold and cut up on your salad the next day!
I recently had the opportunity to shoot for the lovely Keri of Tri Pow – we shot her spirulina and chlorella powder along with some recipes using her product. We kept it light and fresh and ended up with some stunning images.