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Eat to beat: Inflammation

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Nutritionist Rob Hobson shares his delicious recipe for chicken coconut curry recipe, to help us boost our intake of inflammation-busting turmeric. 


500 cals per serving  SERVES: 4

As well as spices such as turmeric, this delicious curry is a great source of B vitamins. These are essential for the conversion of food into energy as well as maintaining a healthy nervous system and clear skin. Each serving also provides a rich source of highly-concentrated minerals, including iron and magnesium, to help combat tiredness and fatigue.


• 2 tbsp extra virgin coconut oil (or olive oil)

• 1 large onion, finely diced

• 3 garlic cloves, minced

• 1 inch piece of ginger, minced

• 1 red chilli, finely diced

• 1 ½ tbsp ground coriander

• 2 tsp ground cumin

• 1 tsp turmeric

• ½ tsp ground black pepper

• 3 plum tomatoes, chopped

• 250ml chicken stock (low sodium)

• 4 chicken breasts, cut into bite-sized pieces

• 125ml coconut milk

• 100g frozen peas

• ¼ tsp ground cinnamon

• ¼ tsp ground cloves

• 1 handful fresh coriander, roughly chopped

• 200g brown rice


1. Heat the oil in a large deep-sided frying pan over a medium heat. Add the onions and cook for 5 minutes until soft.

2. Add the garlic, ginger and chilli, cooking for 1 minute.

3. Add the ground coriander, cumin, turmeric and black pepper and cook for 1 minute.

4. Add the tomatoes and chicken stock. Cook over a medium heat for 5 minutes until the tomatoes have softened.

5. Add the chicken and simmer uncovered for about 10 minutes, stirring occasionally.

6. Add the coconut milk and cook for a further 15 minutes until the sauce thickens and the chicken is thoroughly cooked. Add the peas, cinnamon and cloves, then simmer for a further minute.

7. Remove from the heat and add the fresh coriander. Serve with boiled brown rice.

Reasons to choose Healthspan's Opti-Turmeric™: 

  • Advanced liquid curcumin
  • Fast-acting
  • Highly absorb-able formula
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Robert Hobson is a registered nutritionist and qualified trainer for the Royal Society of Public Health. With over 15 years food and nutrition experience he has a BSc in Human Nutrition and an MSc in Public Health Nutrition. He has also worked for the NHS promoting healthy eating and has specialised in helping government organisations meet nutritional standards and legislation.

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Nutrition Expert sources the latest information and advice from a range of qualified doctors, nutritionists and coaches. We always endeavour to have the most up to date information possible and publish new content weekly. However with the constant research in this field sometimes some of our older articles can become out of date. If you see anything that you believe needs to be updated please let us know via our Contact Us page