Curry with Mango Avocado salsa

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For as long as I can remember Curry has been a staple in my family, while my father loved it, I loathed it growing up. The aroma filled every corner of the house and I could not understand what the obsession was about. However as I hit my teens and first dates at the local curry house I learnt to tolerate it, then began to get a taste for it and now I adore it! Finally I share my father’s passion and craving for heat and flavor.

On my quest for healthy living, I was thrilled to learn from Sarah, Founder of Eat2Run that the spices in curry have some wonderful benefits and with the right combination the ingredients can play a great role in a balanced meal plan.

Here is my favorite adapted dishes with a side of contemporary mango avocado salsa. I do have a sweet tooth, so on the days where I have less sugar in my diet I can squeeze this little mango treat into my meal and stay on track.

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Ingredients 

 

  • 1 cup brown or wild rice blend, cooked to package directions
  • 4 organic chicken breasts (garlic powder, salt and pepper)
  • 3 Tbsp coconut oil
  • 2-3 small zucchini
  • 1 red pepper sliced
  • 1 cup diced red onion
  • 2 thai chills finely chopped
  • 3 diced garlic cloves
  • 5oz baby spinach
  • 3 tsp turmeric
  • 2 tsp coriander
  • 1 tsp cumin
  • 1 tsp fresh grated ginger (or powdered)
  • 1/2tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1/2 cup chopped cilantro

Directions 

  1. Prepare rice as per instructions for the type used.
  2. In oven proof dish melt 2Tbs coconut oil , then toss chicken breasts in the oil and sprinkle with salt, pepper and a little garlic powder and bake in a preheated oven (375F) for approximately 20 minute until just cooked .
  3. In a large fry pan, heat 1tsp oil (I use a good quality pan so I barely need any oil to sauté with – adjust your recipe to suit your pan)  and sauté the zucchini, red pepper, onion, chili and garlic . Add spinach and saute until wilted.
  4. Whisk the spices together in a small bowl with the coconut milk. Add the sauce to the veggies and mix thoroughly.
  5. Add chicken heat through or you can arrange your chicken nicely sliced and pour over the curry mixture.
  6. Serve over rice and 1/2 cup of Mango, avocado salsa and sprinkle with chopped cilantro
  7. Eat….. delicious!

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Mango Avocado salsa

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Simple dice , 1 ripe mango, 1/2cup red onion, 1 red pepper, 2 spring onions and 1 ripe avocado, sprinkle with salt, pepper, red chili flakes, 2 tsp apple cider vinegar, a squeeze of lime and a splash of extra virgin olive oil. Combine and serve. Tip – it tastes even better the next day!

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Literally life’s feature contributior, Sarah J.Cuff RHN

Sarah’s Tip of the Day

Turmeric has been used for healing throughout history, and we now have thousands of scientific studies to show how it helps to prevent/heal conditions such as heart disease, Alzheimer’s, arthritis, cancer and any inflammatory conditions including skin. And of course it helps build a stronger, healthier body that recovers from workouts faster!
Turmeric is the most anti-inflammatory spice ( It contains over 2 dozen compounds, the strongest of which is curcumin), it’s a good idea to always add fresh ground pepper to anything we make with turmeric because it enhances the bioavailability of the turmeric. Fat also enhances the bioavailability – so when making a sauce its often more beneficial to use full fat coconut milk rather than the lite version!
When making curry its good to know that most commercial curry powders don’t actually contain that much turmeric, so you always want to make your own mix (and not a store-bought curry powder).

Enjoy with a little eccentricity from literally life…

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