Chicken Curry

Chicken curry was one of the recipes we tried at our first “International Food Night” with the Tiny Tasters. I was a little worried about how the kids would like chicken curry, but to my surprise the kids were really receptive. My parents were born and raised in Sri Lanka where curry flavors are used similarly to Indian food. My mother came up with this recipe which uses very mild curry flavors and coconut milk. The curry takes on a yellow color from turmeric, a spice used in many South Asian and Middle Eastern dishes. Turmeric is a golden colored spice which has gotten a lot of attention recently for its anti-inflammatory and anti-cancer properties. It has also been investigated for benefits in Alzheimer’s disease. It’s widely believed that the commonly used spice may be one of the reasons that Alzheimer’s disease incidence is so low in South Asia. Knowing all of these health benefits, I often put a pinch of turmeric in stews, chili and other sauces. See our post on Food Passports to encourage kids to try new ethnic foods. I made this for an International Food Night and the Tiny Tasters loved it!