As Storm Goretti brings a relentless mix of rain, snow, and frost to the UK, many Brits are also battling a seemingly endless wave of winter colds and flu. In response, a delicious and health-focused recipe from the beloved TV presenter and health expert, Dr Michael Mosley, is gaining renewed attention for its potential to fortify the body's defences.
The Golden 12p Super-Spice
The star of this warming dish, taken from Dr Mosley's Fast 800 Diet Plan, is the vibrant yellow spice: turmeric. Costing as little as 12p per serving, this common cupboard ingredient is hailed for its ability to 'fight away the lurgy' and give the immune system a significant boost.
Dr Mosley, who first sampled a turmeric latte in Sydney in 2017, is a vocal advocate. "I found it very enjoyable," he told SBS Foods. "I also like adding turmeric to my omelettes in the morning."
More Than Just Immunity: Tackling Weight and Health
The recipe is designed with a dual purpose. While it aims to enhance immunity, it also forms part of a strategy to combat weight gain, a key factor in overall health. Dr Mosley has previously highlighted that two-thirds of adults in Britain are dealing with obesity or being overweight, which can negatively impact immune function.
His Fast 800 plan, first published in 2018, was created to help people lose weight and improve their health through satisfying, low-calorie, and low-carbohydrate meals. This turmeric-infused chicken curry with cauliflower rice is a prime example, promising to deliver maximum nutrients and vitamins while boosting energy and curbing hunger.
Dr Clare Bailey's Immunity-Boosting Chicken Curry Recipe
This recipe, created by Dr Mosley's wife, Dr Clare Bailey, serves four and takes around 35 minutes to prepare.
Ingredients:
- 4 tbsp extra-virgin olive oil
- 2 onions, peeled and diced
- 2 garlic cloves, peeled and finely sliced
- 4 cm piece of root ginger, peeled and finely sliced
- 4 red peppers, deseeded and sliced
- 200g spinach leaves
- 2 cauliflowers (approx. 800g)
- 500g skinless chicken breast, chopped
- 250ml gluten-free vegetable stock
- 40g tomato purée
- 4 tsp ground coriander
- 4 tsp ground cumin
- 2 tsp ground turmeric
- 1 red chilli, finely sliced
- Sea salt and black pepper
- 2 tbsp soured cream
- Fresh coriander, to garnish
Method:
- Heat half the oil in a frying pan and sauté the onions and garlic for about 3 minutes.
- Add the chicken pieces and cook for 5 minutes until browned all over.
- Stir in the red peppers and cook for a further 2 minutes.
- Add the tomato purée, vegetable stock, chilli, ginger, ground coriander, cumin, and the key ingredient – turmeric. Let the mixture simmer for up to 15 minutes, until the chicken is cooked through and the sauce has reduced.
- Season with salt and pepper, then mix in the spinach until wilted.
- For the cauliflower rice, blitz the cauliflower in a food processor until it resembles grains of rice. Heat the remaining oil in a large pan and cook the 'rice' for 5-6 minutes until softened. Season.
- Serve the curry with the cauliflower rice, adding half a tablespoon of soured cream to each bowl and garnishing with fresh coriander.
Both the curry and rice can be refrigerated in airtight containers; the curry for up to three days and the rice for up to two.
This simple, affordable recipe offers a tasty weapon against the winter blues, aiming to nourish the body from the inside out during the coldest and most germ-ridden months.
