The seasonings in this dish, reminiscent of India, are great cancer fighters. Cardamom, cumin, turmeric and even the common-place onion and garlic have all been shown to have cancer-fighting characteristics. Curry powder (depending upon the kind you use) adds more cumin and turmeric, as well as coriander and red pepper, which are also great spices to help in the battle. This dish is a very mild curry. Add more curry powder if you like yours a bit spicier.
This dish has enough sauce that you might want to serve it in a small bowl to make sure you get all the fat (as well as the herbs) that the sauce will contain.
2 cups chicken cut into 1” cubes
1 small onion, chopped
Seeds from 3 cardamom pods
2 garlic cloves
1 inch piece ginger root
3 tablespoons water
2 teaspoon ground cumin
1 teaspoon turmeric
½ -1 teaspoon curry powder (according to taste)
½ teaspoon sea salt
1 ¼ cups creamy yogurt
A few sprigs of cilantro (opt)
Sauté chicken in coconut oil until cooked. Remove chicken from pan. Add cardamom seeds to the pan. Sauté for 2 minutes. Add onions and sauté for 5 minutes. Place garlic, ginger and water in blender and blend well. .Add to pan and cook for 2 minutes. Add remaining seasonings and half the yogurt. Add chicken and simmer for 6-8 minutes or until chicken is tender. Add remaining yogurt and simmer 5 more minutes. Serve garnished with cilantro.