Sara likes to spice things up in the kitchen.  Not only for variety’s sake, but for health’s sake as well.  This is a Chicken Curry dish inspired by her friend, Duncan. And a mango shake to cut the spice.

Indian Spicy Chicken w/ Chickpeas

Ingredients:

Coconut Oil for Pan (*note: coconut oil is a great source of Medium-Chain Fatty Acids.  The body is able to efficiently break these down, providing an immediate source of energy.)
2 cloves garlic – chopped
Chicken breasts, into small pieces
1 ½ cups Coconut milk – thinned (50/50 with water)
1 can Chickpeas
2 Green & Red peppers – chopped
Tomato Paste
Teaspoon Curry Powder
Dash chili powder or paste
Dash of Tamarind
Dash of Coriander
2 teaspoons salt
Dash of pepper

Instructions:

Heat oil in a skillet.  Sauté garlic and onions.

Add chicken and sauté for 3 minutes.

Add half of the thinned coconut milk.  Simmer until chicken is tender but cooked through.

Add peppers, tomato paste, remaining coconut milk and spices.  Allow to simmer for 5 minutes.

Toss in chickpeas.  Stir to coat and continue to simmer for 10 minutes.

Mango Shake

Ingredients:

2 cups silken tofu
1 mango – cubed and seeded
1 ripe, small banana
1 teaspoon Cardamom

Instructions:

Blend, pour and enjoy.