Chicken Curry for PH

by admin | September 22, 2016

When you have pulmonary hypertension, it is important to eat a healthy and balanced diet that is low in sodium. Diets rich in anti-inflammatory properties and antioxidants can improve your well-being. This no-salt curry chicken recipe is full of fruits and vegetables, and rich in antioxidants. Antioxidants, like Vitamin C, can stop free radicals from damaging cells. Vitamin C supports the immune system. Remember: Curry = no salt needed.

You might also enjoy another pulmonary hypertension friendly recipe.

Learn more about free radicals and antioxidants from the National Cancer Institute. Here’s a sneak peek: Free radicals are highly toxic chemicals that can damage cells. They are formed naturally in the body. At high concentrations they can harm the body. This damage may play a role in cancer and other illnesses. Antioxidants can neutralize free radicals preventing them from causing damage while anti-inflammatory foods can help reduce inflammation.

Check out this antioxidant fruit and vegetable chart

Curry, onions, citrus fruit, apples, and raisins are all foods rich in anti-inflammatory properties and antioxidants. Curry, onion, and coconut are also considered superfoods. Research shows that eating curry may reduce dementia, Alzheimer’s, and cancer risks. Many foods, like mint and curry, have both antioxidants and anti-inflammatory properties. Sticking to a diet low in sodium is essential.

How to Make Curry Chicken Salad

1 small white onion, sliced
4 boneless, skinless chicken breasts
2 tsp. curry powder, divided
1/2 clove garlic, finely diced
1/4 cup orange juice (freshly squeeze one orange)
1 15-ounce can mandarin oranges, drained
4 green onions, chopped
1/2 cup diced apple (Granny Smith)
1/2 cup golden raisins
2 tbs. sweetened, flaked coconut, divided (fresh)
1/2 bunch mint leaves, finely chopped
1/4 cup light mayonnaise

Directions

Preheat oven to 400°F.
Arrange onion slices on the bottom of a medium, glass baking dish.
Place chicken in baking dish and sprinkle with curry and diced garlic
Drizzle orange juice on chicken.
Bake for 20 minutes or until cooked through.
When cool, cut into bite-sized pieces.
In a medium bowl, mix chicken, mandarin oranges, green onions, apples, and 1 tablespoon of coconut.
Stir in mayonnaise.
Pour into serving bowl and top with remaining coconut and chopped mint.

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