📝 Ingredients & Quantities

Base Ingredients

• Chicken Breast or Thigh (boneless, skinless) – 500g, cut into small pieces
  Substitute: Turkey breast (drier, lighter), Paneer (vegetarian option)

• Asparagus Spears – 1 cup, chopped into 1-inch pieces
  Substitute: Green beans or tender broccoli stems

• Zucchini – 1 medium, chopped
  Substitute: Yellow squash

• Coconut Milk (light) – ¾ cup
  Substitute: Diluted cashew milk (½ cup + ¼ cup water)

• Water – 1½–2 cups

• Ghee or Coconut Oil – 1 tablespoon
  (Pitta: coconut oil preferred for additional cooling)

• Fresh Lime Juice – 1–2 teaspoons (added at the end)

Spices You Will Need

• Fresh Ginger – 1 teaspoon, grated
  Rasa: pungent | Virya: heating | Vipāka: sweet
  Supports gentle Agni without overheating Pitta

• Fennel Seeds – 1 teaspoon
  Rasa: sweet–bitter | Virya: cooling | Vipāka: sweet
  Soothes Pitta; prevents acidity and inflammation

• Coriander Powder – 2 teaspoons
  Rasa: sweet–bitter–pungent | Virya: cooling | Vipāka: sweet
  Deeply Pitta-balancing; supports liver and healthy digestion

• Turmeric – ½ teaspoon
  Rasa: bitter, pungent | Virya: heating | Vipāka: pungent
  Purifies the blood; calms inflammation gently

• Cardamom Powder – ¼ teaspoon
  Rasa: sweet–pungent | Virya: cooling | Vipāka: sweet
  Uplifts mood; reduces Pitta heat; harmonizes the curry

• Cumin Seeds – ½ teaspoon
  Rasa: pungent–bitter | Virya: heating | Vipāka: pungent
  Used lightly to prevent Pitta aggravation while supporting Agni

• Fresh Cilantro – handful, chopped
  Rasa: bitter–sweet | Virya: cooling | Vipāka: sweet
  Cools liver heat; pacifies Pitta and inflammation

• Fenugreek Leaves (Kasuri Methi) – 1 pinch (optional)
  Rasa: bitter | Virya: heating | Vipāka: pungent
  Used sparingly to support digestion without disturbing Pitta

• Star Anise – ¼ pod (optional; remove before serving)
  Rasa: sweet–pungent | Virya: mildly warming | Vipāka: sweet
  Adds aroma; calms Vata; gentle enough for Pitta when used lightly

🔥Method of Preparation

• Heat the ghee or coconut oil in a heavy-bottom pot over low–medium heat.
  Once warm, add the cumin seeds and fennel seeds, allowing them to release their aroma without browning.

• Add the grated ginger and sauté for 30 seconds.
  This activates gentle digestive fire suited for Pitta without overheating.

• Add coriander powder, turmeric, and cardamom powder.
  Stir gently so the spices bloom without burning.

• Add the chicken pieces and stir to coat them fully in the spice mixture.
  Let them cook for 3–4 minutes until they turn opaque.

• Add the chopped asparagus and zucchini, stirring them gently into the mixture.
  These vegetables add cooling, seasonal, Pitta-balancing energy.

• Pour in the coconut milk and 1½–2 cups of water, depending on the desired thickness.
  Mix well and bring to a soft simmer.

• Reduce heat and cook for 20–25 minutes, stirring occasionally, until the chicken is tender and the vegetables soften.

• Add rock salt during the last 5 minutes of cooking.
  Avoid adding salt early, as it tightens the protein fibers.

• Turn off heat and remove the star anise if used.
  Allow the curry to rest for 2–3 minutes so the flavors settle.

• Stir in fresh cilantro and add lime juice once slightly cooled.
  Do not add lime while boiling—this increases acidity.

• Serve warm, ideally at lunch, during Pitta season, or when digestive heat is elevated.

⚖️ Dosha Effects

🌿 Vata

• Exceptionally grounding and stabilizing

• Use ghee instead of coconut oil

• Add a pinch more ginger for gentle Agni support

• Serve with warm rice or quinoa

• Go light on lime

🔥 Pitta

• Designed specifically for Pitta

• Cooling vegetables + coconut milk balance heat

• Use minimal ginger, cumin and fenugreek

• Choose cooling vegetables such as zucchini, asparagus, celery root

• Add generous cilantro at the end

🌱 Kapha

• Very balancing when spices are slightly increased

• Reduce or limit coconut milk (lighter consistency preferred)

• Add extra cumin, fenugreek, thyme, or a pinch of black pepper

• Avoid sweet potato and use fewer oily ingredients

• Serve with light grains such as barley or millet