I'm planning to eat chicken breast curry often as part of my diet. From a Traditional Korean Medicine (TKM) perspective, what is the best way to prepare it?

In my younger days, I often struggled with bloating because I insisted on eating only chicken breast for diet management; I certainly went through a bit of a trial-and-error phase. The key is not simply eating less, but tailoring your diet to your body's current digestive state. From a TKM perspective, consuming only proteins with 'cold' and dense properties, such as chicken breast, during a diet can easily lead to 'Bi-heo' (脾虛), or a deficiency in the Spleen function. When Spleen function declines, food is not metabolized efficiently, leading to the accumulation of 'Dam-eum' (痰飮, metabolic waste/phlegm), which can actually make your body feel heavier and more sluggish. Therefore, I recommend the following preparation method: First, sauté plenty of garlic and ginger in oil. This helps dispel cold energy from the body and aids in removing 'Eo-hyeol' (瘀血, blood stasis) by improving blood circulation. Second, use a turmeric-rich powder rather than commercial roux-based curry cubes. Try to reduce the amount of 'roux' (refined flour), as refined carbohydrates spike insulin levels and hinder weight loss. Third, add generous amounts of vegetables like onions, carrots, and broccoli and simmer them thoroughly. The dietary fiber in these vegetables aids in the digestion of proteins and improves the gut environment. Ultimately, the core of a dietary plan is whether your body can comfortably accept the food. If you still experience digestive discomfort even after following these tips, I suggest checking your current gastrointestinal health first; that will be the most efficient starting point for weight loss.