Monday, 11 June 2018

Arthritis Friendly Recipe: Sweetcorn Curry

Curry is a popular dinner in our house - the little people are especially keen on it.  I probably make some kind of arthritis-friendly but highly in-authentic curry twice a week. Daal is our go-to but I also like to make healthy twists on traditional British curries like korma or masala. This curry recipe is a new favourite and probably the quickest and easiest curry recipe you will ever make. Sweetcorn is blended with aromatic spices to make a thick, creamy but surprisingly healthy sauce. I sometimes add a handful of cashews before blending and omit the butternut squash to make a richer, no-chop curry. 

Both ginger and turmeric are traditional arthritis remedies as well as tasty curry ingredients - you can read more about their efficacy here and here.


300g chicken breast or thigh pieces (or you can use Quorn pieces)
198g tin of sweetcorn (165g drained weight)
150g diced butternut squash (I used frozen ready chopped - see my tips on cutting squash here)
1tbsp mild curry powder
1tsp turmeric
1 onion, roughly chopped
1tbsp rapeseed oil
1/2 chicken or vegetable stock cube
200ml coconut drinking milk (the thin kind in a carton not the tinned type)
1tbsp natural yoghurt
Thumb sized piece of ginger, roughly chopped
1 clove of garlic, peeled and crushed

Serves 2 adults and 2 small people

Heat half a tablespoon of the oil in a casserole dish or large saucepan and fry the chicken or quorn pieces until just cooked through.Tip out on to a plate and put to one side.

Using the same pan, add the other half-tablespoon of oil and then sweat the onion, garlic and ginger until softened. Add the curry powder and turmeric and cook for a minute or so. If it is all getting a bit dry in the pan add a splash of water.

Tip in 2/3rds of the can of sweetcorn, the butternut squash, half stock cube and coconut drinking milk. Bring the pan to a simmer and cook until the squash is soft - about 10-15 minutes. Use a stick blender to puree the mixture until it is smooth.

Add the remaining sweetcorn, chicken pieces, yogurt and baby spinach leaves. Cook until the spinach has just wilted and then serve. 


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