TURMERIC POWDER | RECIPES
Creamy Turmeric Chicken Skillet
Servings: 4 | Prep time: 15 mins | Cook time: 30 mins
Ingredients:
2 Tbsp - unsalted butter
1 - medium yellow onion, thinly sliced
1 Tbsp - peeled and minced fresh turmeric root
1/4 tsp - freshly ground black pepper
1/2 tsp - kosher salt, plus more for seasoning
1 1/2 pounds - boneless, skinless chicken thighs
1 1/2 tsps - Mystikka Masala Ground Turmeric
1/2 cup - dry white wine
1/2 cup - heavy cream
1/2 cup - low-sodium chicken broth
Cooked basmati or jasmine rice, for serving
Chopped fresh cilantro leaves and tender stems, for garnish
Directions:
1. Melt the butter in a 12-inch or larger skillet over medium heat. Add the onion, fresh Mystikka Masala Ground Turmeric , pepper, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onions are softened, about 5 minutes. Meanwhile, place the chicken on a large plate with the smooth-top side facing up. Season with salt and all of the ground turmeric.
2. Push the onions to the outer edges of the pan and place the chicken, seasoned-side down, in a single layer in the middle of the pan. Season the chicken with more salt. Cook, undisturbed, until the chicken just begins to brown, no longer than 3 to 4 minutes (any longer and the turmeric will start to burn).
3. Using tongs, flip the chicken and cook for 2 minutes more. Pour in the wine and use a wooden spoon to scrape the browned bits from the bottom of the pan. Cook for 1 minute, pour in the cream and broth, and stir gently to combine.
4. Reduce heat to medium-low, cover, and cook until the chicken is tender and cooked through, and registers at least 165°F on an instant-read thermometer, 18 to 22 minutes
5. Serve over rice and garnish with cilantro.
NOTE: Storage: Leftovers can be refrigerated in a covered container for up to 3 days.
E N J O Y !
Cashew & Raisin Pulao Rice
Servings: 4 | Prep Time: 5 mins. | Cooking Time: 20-25 mins.
Ingredients:
2 cups - fully cooked basmati rice
1⁄4 cup - toasted and salted cashews
1⁄4 cup - golden raisins
1⁄2 red onion chopped
1 tsp - Mystikka Masala Turmeric Powder
1⁄2 tsp - cardamom
Salt to taste (do not add if on a low sodium diet)
Black pepper to taste
1 cup - thawed peas/carrots mixture
Chopped cilantro for garnish
1 tbsp - EVOO
Directions:
1. In a medium skillet, add EVOO over medium high heat.
2. Add chopped onion and saute until translucent.
3. Add in cardamom and Mystikka Masala Turmeric Powder and saute 3 minutes.
4. Add in basmati rice and coat all rice equally.
5. Add in cashews and raisins.
6. Add in peas and carrots.
7. Add salt and black pepper to taste.
8. Turn off heat and garnish with chopped cilantro.
ENJOY!
Ginger-Turmeric Herbal Tea
Servings: 2 | Prep time: 20 mins
Ingredients:
2 cups - Water
1/2 tsp - Mystikka Masala Ground Turmeric
1/2 tsp - freshly chopped ginger
1/2 tsp - ground cinnamon
1 Tbsp - Honey
1 - Lemon wedge
Directions:
1. Bring water to a boil in a small saucepan
2. Add Mystikka Masala Ground Turmeric, ginger, and cinnamon.
3. Reduce heat to medium-low and simmer for 10 minutes.
4. Strain tea into a large glass
5. Add honey and lemon wedge.
E N J O Y !
Chicken Curry with Saag Paneer
Servings: 4 | Prep Time: 15-20 mins. | Cooking Time: 60-90 mins.
Ingredients:
1 lb - halal or organic chicken thighs
3 tbsp - Mystikka Masala Curry Powder
1 tbsp - mustard seeds
1 tbsp - Mystikka Masala Turmeric Powder
Salt to taste (do not add if on a low sodium diet)
Black Pepper to taste
Mystikka Masala Indian Chili Powder (for desired heat, I add 1⁄2 tsp)
1 tbsp - chopped garlic
1 tbsp - chopped ginger
2 serrano (spicier) or jalapeno peppers
1⁄2 white onion, chopped
3 tbsp - EVOO
Directions:
1. In a separate bowl, marinate chicken thighs with 1 tbsp Mystikka Masala Curry Powder, and 1 tbsp Mystikka Masala Turmeric Powder and cover and marinate in the fridge for 2-24 hours.
2. In a large pot, heat EVOO over medium high heat.
3. Once oil is hot, add in mustard seeds and allow to pop.
4. Once seeds are popping, add in chopped onions and peppers. Cook until translucent.
5. Add chopped ginger and garlic and cook for 3 minutes.
6. Add the rest of Mystikka Masala Curry Powder (2 tbsp) to the mixture and saute for 3 minutes.
7. Add marinated chicken thighs and toss well with mixture.
8. Add water or low sodium organic chicken broth into the pot and ensure ALL chicken is covered with liquid by 1 inch.
9. Turn heat to low/simmer and cover pot and allow to cook for 1-1.5 hours (in instapot can pressure cook for 30 minutes).
10. If cooking on the stove, stir chicken curry every 15-20 minutes to ensure no sticking on bottom.
11. Chicken curry gravy once cooked and reduced will have a nice, medium thickness that is not too runny but also not too thick.
12. Finish seasoning of curry with salt and pepper.
13. To add additional spice, add in Mystikka Masala Indian Chili Powder to the heat level desired.
14. Mix well and serve with basmati rice.
15. Garnish with chopped cilantro.
SAAG PANEER
Ingredients:
2 pkg - frozen spinach (thawed)
2 cups - chopped paneer (Indian ricotta cheese) or tofu
1 tbsp - Mystikka Masala Garam Masala
1 tbsp - Mystikka Masala Cumin Powder
1 tbsp - Mystikka Masala Coriander
1⁄2 cup - tomato sauce
1⁄2 white onion, chopped
1 tsp - Mystikka Masala Whole Cumin Seeds
Salt to taste (do not add if on a low sodium diet)
Black Pepper to taste
Mystikka Masala Indian Chili Powder (for desired heat, I add 1⁄2 tsp)
1 tbsp - chopped garlic
1 tbsp - chopped ginger
2 serrano (spicier) or jalapeno peppers
1⁄2 white onion, chopped
3 tbsp - EVOO
1 cup - heavy whipping cream
Directions:
1. In a medium pot, add EVOO and heat over medium high heat.
2. Add cumin seeds and allow to pop.
3. Add chopped onion and jalapeno and cook until translucent.
4. Add garlic and ginger and cook for 3 minutes.
5. Add garam masala, cumin, and coriander powder and cook for 3-5 minutes.
6. Add tomato sauce and cook for 3-5 minutes.
7. Add in thawed spinach and mix well. Cook until mixture is heated well and flavors blended.
8. Add in chopped paneer and allow to soften. If adding tofu, suggest baking ahead of time.
9. Add salt, pepper, and Mystikka Masala Indian Chili Powder to taste preference.
10. Add in heavy whipping cream and mix well.
ENJOY!
Jerk Pineapple Sandwich with buttered mushrooms
Servings: 4 | Prep Time: 30 minutes | Cooking Time: 30 minutes
JERK CHICKEN:
Ingredients:
1 lb - halal or organic boneless chicken breast (cut into 4 oz portion) 1 tbsp - jamaican jerk seasoning (use a no-salt-added blend)
1 tbsp - Mystikka Masala Curry Powder
1 tbsp - garlic powder
1⁄2 tsp - Mystikka Masala Tumeric Powder
Salt to taste (be mindful of salt in jerk seasoning, do not add if on a low sodium diet)
1 tbsp EVOO
Directions:
1. Mix all dry spices with EVOO. Coat cleaned and trimmed chicken breast (either bone in or bone out). If jerk seasoning contains salt, add only additional salt as needed.
2. Ideally flame grill chicken thighs and cook evenly until internal temperature is 165F. If you want to bake, place in the oven on 400F for 15-20 minutes or until the internal temperature of chicken is 165F.
Buttered Mushrooms:
Ingredients:
2 cups - sliced cremini mushrooms, cleaned and washed
2 tbsp - unsalted butter
1⁄2 tsp - iodized salt
1 tsp - dried thyme
1 tsp - freshly chopped garlic
Directions:
1. In a medium sized skillet, add unsalted butter and heat over medium high heat.
2. Once butter is melted, add in freshly chopped garlic and saute for 2 minutes.
3. Add in thyme and cook spice for 2 minutes.
4. Add in sliced mushrooms and toss lightly with nonstick spatula until mushrooms are well
coated with butter and spice.
5. Cook mushrooms until soft and evenly cooked. Add salt to finish off seasoning.
Build the burger:
Ingredients:
Brioche bun (cut in half, buttered and toasted)\
Mixed romaine
Honey mustard
Sliced pineapple (can grill as well if desired)
Red onion, thinly sliced
Directions:
1. On a platter, place the base of the brioche bun to start building the sandwich.
2. Add honey mustard to the bottom bun.
3. Add 1 cooked jerk chicken breast.
4. Add the 1⁄4 mixed romaine.
5. Add 1 pineapple slice.
6. Add sliced red onion.
7. Add some buttered mushrooms to the burger if desired otherwise you can eat the mushrooms as a side.
8. Add honey mustard to the top bun then top off the burger (can use bamboo knot to hold sandwich together).
ENJOY!
Jamaican Jerk Chicken with Black Beans, Mango Jicama Slaw, and Fried Plantains
Servings: 4 | Prep time: 30 mins | Cooking time: 30 mins
JERK CHICKEN:
Ingredients:
1 lb - halal or organic chicken thighs (boneless or bone in)
1 Tbsp - Jamaican jerk seasoning (use a no-salt added blend)
1 Tbsp - Mystikka Masala Curry Powder
1 Tbsp - garlic powder
1⁄2 tsp - Mystikka Masala Turmeric Powder
Salt to taste (be mindful of salt in jerk seasoning, do not add if on a low sodium diet)
1 tbsp - EVOO
Directions:
1. Mix all dry spices with EVOO.
2. Coat cleaned and trimmed chicken thighs (either bone in or bone out).
NOTE: If jerk seasoning contains salt, add only additional salt as needed.
3. Ideally flame grill chicken thighs and cook evenly until internal temperature is 165F. If baking desired, place in the oven at 400F for 15-20 minutes or until the internal temperature of chicken is 165F.
MANGO JICAMA SLAW
Ingredients:
1 - ripe mango, julienned
1⁄2 - medium sized jicama, julienned
1⁄2 cilantro - bunch, cleaned and finely chopped
1⁄8 tsp - Mystikka Masala Indian Chili Powder
1⁄2 tsp - iodized salt (do not add if on a low sodium diet)
1 - Fresh Lime, cut in half
Directions:
1. Combine julienned mango/jicama into a bowl.
2. Add in chopped cilantro, chili powder, salt, and freshly squeezed lime juice.
3. Mix well.
BLACK BEANS:
Ingredients:
16 oz - low sodium canned black beans
1⁄2 medium white onion, chopped
1 tbsp - chopped garlic 1 jalapeno, chopped and de-seeded
1 tsp - Mystikka Masala Ground Cumin
1 tsp - EVOO Salt to taste (do not add if on a low sodium diet) Chopped cilantro for garnish
Directions:
1. Heat a medium sized skillet over medium high heat on the stove and add EVOO.
2. Once EVOO hot, add chopped garlic and saute for 3 minutes.
3. Add in chopped onion and cook until translucent or if desired well done.
4. Add in chopped jalapeno and cook for 2 minutes.
5. Add in cumin powder and cook in spice for 3 minutes.
6. Add in black beans along with liquid and mix well. Cook for 5 minutes.
7. Add salt to taste.
8. If a more smooth consistency is desired, use a smasher and smash the beans. You can also blend in vitamix or blender for ultra smooth consistency.
9. Garnish with chopped cilantro.
E N J O Y !