Anti-inflammatory Recipe: Curry Chicken Salad

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Curry Chicken Recipe Anti-Inflammatory

With multiple sclerosis, what you eat is important. A diet rich in anti-inflammatory properties and antioxidants may be beneficial. This anti-inflammatory chicken salad recipe with curry is full of fruits and vegetables that are rich in antioxidants. Antioxidants, like vitamin C, can stop free radicals from damaging cells. Vitamin C also supports the immune system.

You might also enjoy these foods to eat with multiple sclerosis.



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 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 grains, like a Paleo Diet, may be beneficial to help control the disease.

How to Make Anti-inflammatory Curry Chicken

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


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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Multiple Sclerosis News is strictly a news and information website about the disease. It does not provide medical advice, diagnosis or treatment. This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.

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Lora Langston is a freelance writer and blogger. Her blog, Kids Creative Chaos, is a popular parenting blog that shares free printables, homeschool lessons, edible art ideas, and things to do with children.
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  1. Susan Addison says:

    Would like to try this, but I need the nutritional information, i.e. serving size, calories, protein, carbs, etc.
    Thank You

  2. Karen says:

    Fresh coconut? Like buy a coconut, crack it open and grate it? Or can you buy it in a store? I’ve never seen it in a store, but I don’t mind looking if I know they might have it! It sounds like a delicious recipe and I cannot wait to try it. Thanks so much!

  3. Pat says:

    The ingredient list says the curry is “divided”, but I only see it used in baking the chicken. Should part of it be used in the dressing?

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