Eat Curry, Fight Cancer: Study Reveals Cancer Fighting Agent found in Common Curry Recipes
by Aimee Herd : Apr 19, 2011 : Viva Sarah Press
"Every good gift and every perfect gift is from above, and comes down from the Father of lights, with whom there is no variation or shadow of turning." –James 1:17
Researchers at Tel Aviv University in Israel have found that turmeric, commonly found in curry dishes—when coupled with the arthritis treatment, Celecoxib—can fight cancer.
According to Dr. Shahar Lev-Ari and colleagues, curcumin, the active ingredient found in turmeric, helps to alleviate the inflammation that occurs when the body is dealing with cancer.
"It has the promise of being an important life-extending therapy," noted Nadir Arber of the Sackler Faculty of Medicine. "Particularly for non-curable pancreatic cancer, suggested by the very promising results we achieved for 20 pancreatic cancer patients." (Photo by: Lotus Head)
The results of the research were published in the journal, Therapeutic Advances in Gastroenterology.
Since some may not have a good curry recipe to try, I thought it might be nice to include one in this article. And, since my husband David is an excellent cook, I've included his below—it's been tested and approved by discerning eaters; his family.
Bon Appétit!
Dave's Indian Chicken Curry - (Recipe by David Herd)
¼ cup olive oil
2 ½ Chicken breasts with bone in (5 halve breasts)
5 bone in skinless chicken thighs
Salt and pepper
6 med carrots sliced ½" thick
2 med yellow onions coarsely chopped
10 brown mushrooms quartered
1 bunch of green onions sliced thin
1 ½ teaspoons minced ginger root
1 tablespoon of minced garlic
1 tablespoons Indian curry powder
2 tablespoons sugar
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon brown mustard seeds
½ teaspoon fenugreek seeds
5 whole cloves
1 stick cinnamon
2 - 15 oz. cans chicken stock
1 cup crushed tomatoes
½ cup plain yogurt
4 large white potatoes cut in 1 ½" pcs.
White or Brown Basmatti Rice
Heat oil in large non stick frying pan on medium heat. Season chicken pieces with salt and pepper and fry until browned on both sides. Fry in two batches or whatever it takes. Set aside.
Add a little more oil if needed and sauté onions, carrots, mushrooms until onions start to soften. Then add the garlic and ginger root and sauté another minute.
In large dutch oven add the vegetables, chicken stock, and the tomatoes and bring to a gentle boil. Add the curry powder, sugar, salt, cayenne pepper, cumin, turmeric, coriander, garam masala, mustard seeds, fenugreek seeds, cloves and cinnamon and stir together well. Add the chicken pieces and try to cover them with liquid in pot.
Bring back to a simmer, cover and cook for 45 minutes. Add the potatoes, cover and cook until potatoes are tender. About 20 minutes depending on the simmer.
Serve over cooked rice in bowls with a dollop of yogurt
EA
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