Cumin Stars in Tandori Chicken Curry

Cumin has many health benefits, but it is of particular importance to diabetics. Scientists have shown cumin extract to be more effective at reducing blood glucose and advanced glycation end product production, also called AGEs, than glybenclamide (Glyburide), an anti-diabetic drug. AGEs occur when sugar binds to amino acids forming cross linking bonds that alter cellular structure and function causing the well known complications of diabetes (capillary blood vessel damage leading to damage to the eyes, nerves and kidneys). Cumin’s anti-glycation and antioxidant properties have been shown to help prevent cataracts. Another study found that cumin extract reduced total cholesterol, triglycerides, and pancreatic inflammatory markers in diabetic rats. Besides diabetics cumin has been shown to be helpful with osteoporosis and Immune dysfunction.

Gluten free, Dairy free, Soy free, Corn free

1/2 cup canned coconut milk (lite or regular will work)
1 rounded tsp finely minced fresh ginger
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
pinch cayenne pepper (optional)
1/2 tsp course sea salt
zest of 1 small lemon
1 pound boneless, skinless chicken breast, cut into 1 inch cubes
1 tbls choppped cilantro

Whisk together the first 8 ingredients (down to the zest) in a casserole or other dish that is big enough to hold all the chicken and the sauce. Marinade in the refrigerator for a minimum of 1 hour up to overnight. Grease a wok or a large skillet with coconut oil. Remove the pieces of chicken from the marinade and sauté until done. While it is cooking place the remaining marinade in a saucepan and bring to a boil. Boil for 5 minutes to make sure the chicken juice remaining in the sauce is thoroughly cooked and any bacteria has been killed. Sauce will be reduced.

When chicken is done serve over a bed of quinoa or rice and sprinkle with the reduced marinade and cilantro.

This recipe was edited from Gwyneth Paltrow's book, "It's All Good."

Meal Options: Serve with rice and stir fry vegetables. If you enjoy curry type sauces then make more sauce and boil it separately for at least 5 minutes if you marinated the chicken in it. Or you could make a batch that you use as a sauce that never touched the chicken. Pour the sauce over the rice and the vegetables.

For more information on cumin and the list of journal articles containing this information click here or here.