The Golden Power of Turmeric: A Spice We Love at Sula
• Turmeric is the root of the Curcuma longa plant, a member of the ginger family native to South Asia.
• The active compound in turmeric is curcumin, responsible for its bright golden color and medicinal properties.
• Curcumin has strong anti-inflammatory and antioxidant effects supported by both traditional and modern research.
• Turmeric has been used in Ayurvedic medicine for over 4,000 years to treat a variety of health conditions.
• It is fat-soluble, meaning it is best absorbed when consumed with fats like ghee, butter, or coconut oil.
• Turmeric is considered sacred in Indian culture and is often used in religious rituals and wedding ceremonies.
• The golden pigment of turmeric is traditionally used to dye fabrics, including the robes of Buddhist monks.
• In Indian cuisine, turmeric is prized not for heat but for its earthy flavor, vibrant color, and balance in spice blends.
• A small amount of black pepper can greatly increase the absorption of curcumin in the body.
• Turmeric is commonly associated with benefits for joint health, immune support, skin clarity, and digestion
Coconut Chicken Curry with Turmeric
Prep Time: 10 minutes Cook Time: 25 minutes Serves: 4
This dish is a soothing, vibrant curry where turmeric plays the starring role. Combined with creamy coconut milk, Thai red curry paste, and aromatic herbs, this chicken curry is both rich and refreshing. It’s one of those feel-good dishes that’s easy to make yet deeply satisfying.
Ingredients:
400 ml coconut milk
1 ½ lbs. boneless chicken legs, cut into chunks
2 tbsp vegetable oil
2 garlic cloves, minced
1 medium onion, finely chopped
1 tsp turmeric powder
2 tbsp Thai red curry paste
1 green chili, sliced
½ cup fresh basil leaves
1 cup chopped fresh coriander (cilantro)
½ tbsp lemon juice
Basmati rice (cooked), to serve
Fresh coriander and lemon wedges, to garnish
Method:
1. Heat 1 tbsp of oil in a non-stick pan. Sear the chicken on high heat for 3–4 minutes until lightly golden but not fully cooked. Remove and set aside.
2. In the same pan, add the remaining oil. Sauté garlic and onions until golden brown—this step adds depth to the curry.
3. Stir in turmeric powder, Thai red curry paste, and green chili. Sauté for 1 minute to bloom the spices.
4. Pour in coconut milk and add basil leaves. Stir and bring to a gentle boil.
5. Return chicken to the pan. Reduce heat and simmer uncovered for 15–20 minutes, or until chicken is cooked and sauce has thickened.
6. Stir in chopped coriander and lemon juice just before serving. Adjust salt if needed.
7. Serve hot over basmati rice, garnished with fresh herbs and lemon wedges.
This coconut chicken curry brings together the earthiness of turmeric with creamy, herbal layers—perfect for a weeknight dinner or weekend treat.
Looking for Indian food in Vancouver that’s both authentic and healing? Explore our turmeric-forward dishes across all Sula locations. We offer dine-in, Commercial Drive Indian restaurant takeout, and delivery options for those cozy nights in. For guests near Main Street or Davie, you’ll find this golden comfort at our Indian food Main Street and Indian restaurant downtown as well.
