Mango Curry
1 tablespoon olive oil
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 cayenne pepper
2 cloves garlic, crushed
1 onion, chopped
2 orange peppers, diced
3 mangoes, peeled and diced (about 600 grams)
2 chicken breasts, diced into bite-sized pieces
1 can coconut cream(not the light variety, the proper creamy thick stuff)
Heat the oil in a large pan and add the spices to it, letting them cook until theynare aromatic.
Add the onion, garlic and bell peppers and cook until the onion is soft and translucent.
Add the chicken and cook until you can see no more pink on the surface.
Pour in the coconut milk, mix well and bring it to the boil. Simmer until it is thick and the chicken is cooked all the way through. Season with salt and pepper if needed.
1 tablespoon olive oil
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 cayenne pepper
2 cloves garlic, crushed
1 onion, chopped
2 orange peppers, diced
3 mangoes, peeled and diced (about 600 grams)
2 chicken breasts, diced into bite-sized pieces
1 can coconut cream(not the light variety, the proper creamy thick stuff)
Heat the oil in a large pan and add the spices to it, letting them cook until theynare aromatic.
Add the onion, garlic and bell peppers and cook until the onion is soft and translucent.
Add the chicken and cook until you can see no more pink on the surface.
Pour in the coconut milk, mix well and bring it to the boil. Simmer until it is thick and the chicken is cooked all the way through. Season with salt and pepper if needed.
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