I’m not a fan of turmeric- I’m admit. I neither like its smell nor its taste. Since I was a child, I haven’t been found of “yellow food”. My brothers and I were spoiled brats, each one liked something else, so my mother always made all kinds of dishes at once.
Till today I don’t eat “yellow dishes”- juvenile, ha? I have a lot of recipes that contain turmeric, but I’m always put a small amount of it- I know its petty. Today I know that except the fact it will always leave a stain on my clothes, it has many superior benefits too. Turmeric is a plant that grows in China and India and besides it’s use in cooking, they also use it as anti-inflammatory herb. As a resolute turmeric has become a main ingredient in the eastern medicine.
It seems that the Chinese and the Indian knew a thing or two before the western world did. Today after a lot of studies and researches, we know that turmeric is anti-inflammatory, decreases cancer risk, improves cognitive function, improves the digestive system, and these are only few of its fabulous advantage. Turmeric has so many good qualities that I want to “shove” it into every recipe I cook.
This recipe contains turmeric. It’s easy to make, tasty and it’s a whole dinner in one pot, so I don’t know about you guys but for me it’s perfect.
Ingredients
10-8 pieces of drum- stick chicken
1 onion
700 gr. peas (frozen or fresh- don’t use canned)
1 teaspoon of sweet paprika
2 teaspoon of turmeric
1 teaspoon of salt
½ cup of hot water
15 small potatoes
Preparation
1. Cut the onion in half and each half to thin slices
2. Put 2 tablespoons of oil in wide face (a Teflon pot preferable). Add the onion and fry till it is wilted
3. Move the onions aside and add the chicken
4. Spread the salt, the paprika and the turmeric on top of the chicken
5. Fry the chicken from sides for 3-4 minutes
6. Put the small potatoes between the chicken
7. Add the frozen peas and the hot water
8. let it boil for 10 minutes and then simmer for an hour an half
9. Serve 🙂
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