Dr Mosley's 12p curry ingredient that 'boosts immunity' and fights winter colds - The Mirror

Winter colds bogging you down? Try this warm, tasty recipe designed to help immune systems and even fight weight loss with an affordable health-boosting ingredient

January's Storm Goretti has so far seen rain, snow and frost on Britain's streets, with what feels like back-to-back colds and flus the entire season. To combat the wave of viruses in the air, much-loved TV presenter Dr Michael Mosley's delicious dish is once again making the rounds - with an ingredient as cheap as 12p that fights away the lurgy and boosts your immune system.

Taken from his Fast 800 Diet Plan, the author and expert launched his mouth-watering dish to help boost immunity and battle weight gain. His key ingredient: turmeric.

Explaining how excess body fat can effect our immunity, the doctor previously explained how two-thirds of adults in Britain are facing obesity or battling being overweight. The Fast 800 plan was born as a method of aiding those wishing to succeed in shedding the weight and improving their health by providing yummy low-calorie recipes that conveniently contain a low level of carbohydrates.

Previously speaking to SBS Foods on the 'golden ticket' ingredient, Dr Mosley said: "I first sampled a turmeric latte when I was in Sydney [in 2017], and found it very enjoyable. I also like adding turmeric to my omelettes in the morning".

The turmeric infused chicken curry and cauliflower rice is designed to provide a maximum of nutrients and vitamins, boosting energy levels and reducing your hunger. Here's all you need for the recipe that serves four, created by Dr Clare Bailey (Dr Mosley's wife).

Chicken Curry with cauliflower rice

Taking a total of 35 minutes, the ingredients include:

• Four tbsp extra-virgin olive oil
• Two onions, peeled and diced
• Two garlic cloves, peeled and finely sliced
• Four cm piece of root ginger, peeled and finely sliced

• Four red peppers, deseeded and sliced
• 200g spinach leaves
• Two cauliflowers (approx. 800g)
• 500g skinless chicken breast, chopped into bite-sized pieces

• 250ml gluten-free vegetable stock (check the label)
• 40g tomato purée
• Four tsp ground coriander
• Four tsp ground cumin
• Two tsp ground turmeric
• One red chilli, finely sliced
• Sea salt and black pepper
• Two tbsp soured cream
• Fresh coriander, to add taste.

Method

• First begin by heating half of the oil in a frying pan to sauté the onions and garlic. This should take approximately three minutes.
• Once cooked, add the pieces of chicken and cook together for five minutes until the meat is browned all over.
• Then, add the red peppers and continue to let the mix cook for two more minutes.
• Next, place the tomato purée; vegetable stock; chilli; ginger; ground coriander; cumin; and the 'special ingredient' turmeric into the pan. Let the contents simmer as it cooks for up to 15 minutes. This may not take as long, therefore look out for when the stock cube has reduced and the chicken is thoroughly cooked.
• Include additional seasonings of black pepper and sea salt to your tastes.
• Then mix in fresh spinach until they are shrunken by the heat. Left to simmer once more, turn to creating the cauliflower rice.

• Blitz the cauliflower in a food processor until it resembles the consistency of rice.
• Then warm up the remaining oil in a large frying pan and place the 'rice' inside. Cook between five to six minutes, or until softened.
• Sprinkle black pepper and se salt into the rice.
• Finally, serve together in warm bowls and add half a tbsp of soured cream to each bowl, garnishing with some leftover fresh coriander.

Note that the rice and curry can both be refrigerated in an airtight container for up to three days, however the rice may only last for two.