Lunch: Thai Chicken Stew

This recipe includes fertility superfoods such as:

Broccoli, Lemon, Nuts

Health and fertility benefits of Thai Chicken Stew

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 1/2 pounds chicken legs, separated into drumsticks and thighs, skin removed
Salt to taste
2 tablespoons vegetable oil
1 cup minced onion
5 cloves garlic, peeled
1 tablespoon grated gingerroot
1 cup sliced carrots
1 cup 1-inch pieces red bell pepper
1 cup sliced mushrooms
1 to 2 teaspoons red curry paste, or to taste
2 (14-ounce) cans 'light' unsweetened coconut milk
1/2 teaspoon galanga root powder
1/2 teaspoon dried lemongrass flakes
1 teaspoon ground cumin
1 bay leaf
1 cup broccoli florets
1/2 cup canned bamboo shoots, drained
1/2 cup canned water chestnuts, drained
8 ears canned baby corn, drained
Fresh lemon juice, to taste
1/4 cup minced fresh cilantro
1/4 cup minced fresh mint

Instructions

Pat the chicken dry and season with salt. In a casserole set over moderately high heat, warm the oil until it is hot, add the chicken and cook it, turning, until no longer pink. Transfer chicken to a plate. Add the onion to the casserole and cook it, stirring occasionally, for 3 minutes. Add the garlic and gingerroot and cook, stirring, 1 minute. Add the carrots, bell pepper, mushrooms, and salt to taste, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the pan, add the curry paste and cook the mixture, turning and stirring, 1 minute. Add the coconut milk, galanga root powder, lemongrass flakes, cumin, and bay leaf. Bring mixture to a boil, and simmer, stirring occasionally, for 20 minutes. Add the broccoli, bamboo shoots, water chestnuts, corn, and salt to taste, and simmer the mixture, stirring occasionally, for 10 minutes, or until chicken is cooked through. Discard bay leaf. Before serving, stir in the lemon juice, cilantro, and mint.

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