Mango Chicken Curry (GF, DF)
Prep Time
50 mins
Yields
4 people
Ingredients
- 1 tbsp Coconut oil
- 2 cloves of garlic (finely chopped)
- 500g chicken breast (cubed)
- 1 large sweet potato (cubed)
- 500g pumpkin (cubed)
- 1 zucchini (cubed)
- 1 red pepper (cubed)
- 1 mango (cubed)
- 1 handful of spinach
- 1 ½ cup of coconut milk or 1 cup of coconut cream plus 1/2 cup of water
- 2 tbsp mango chutney
- Spices:
- 1 tsp salt and pepper
- 1 tsp smoked paprika
- 1 tsp cumin powder
- 1 tsp curry powder
Directions
- Chop your veggies and chicken.
- In a large pot, add coconut oil, garlic and chicken and sauté until lightly browned.
- Add veggies and spices, and sauté for another 3-5 minutes.
- Add coconut milk (or cream and water) and mango chutney. Stir and bring to a boil for 2 minutes.
- Reduce heat to a simmer and let it simmer for 10 minutes or until veggies are soft.
Tip: This dish goes well with quinoa or rice.
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It is unfortunate that the vast majority of people still think that the best way to lose weight is to eat less and exercise more – i.e. creating a calorie deficit so that you expend more calories than you take in.
While this does work in the short term, the health and diversity of microbiome plays a significant role in whether you will manage to keep off the weight or whether you will put it all back on.
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† © 2005 Integrative Nutrition Inc. (used with permission) †† © 2007 Integrative Nutrition Inc. (used with permission)
† © 2005 Integrative Nutrition Inc. (used with permission) †† © 2007 Integrative Nutrition Inc. (used with permission)