Sunday’s workout is at North Boulder Park at 2pm!
Obviously Emily was inspired by the video yesterday. She is the first to submit a recipe for her paleo challenge team.
Mango Chicken Curry (paleo friendly)
1/3 cup dried apricots
1 large onion
1.5 inch piece peeled ginger root
2 medium garlic cloves
2 tbsp olive oil
1 tbsp yellow curry powder (sub red curry for spicier flavor)
1/2 tsp ground cumin
2 tbsp apple cider vinegar
1 /14 cup water
1 1/4 pounds boneless skinless chicken breast
ground black pepper
1/2 cup coconut milk
Coarsely chop the onion to yield about 2 cups. Peel and mince the ginger to yield 2 tbsp. Mince the garlic to yield 2.5 tsps. Peel the mangoes and cut the flesh into 1-inch pieces to yield 2/5 cups. Heat 1 tbsp oil in large saute pan or skillet over medium heat. Add the onion and cook for 5 min, stirring occasionally. Add the remaining tbsp of oil, the curry powder and cumin. Cook, stirring once or twice, for about 2min, until fagrant. Add the ginger and garlic; cook for 1 min. Add the vinegar, water, and 1/2 cup mango pieces to the pan; stir to incorporate. Increase the heat to medium-high to bring just to a boil, then reduce heat to medium-low. cover and cook for 10 min, then remove from the heat and transfer to a blender. Let cool while you prep the chicken and apricots.
Discard any visible fat from the chicken, then cut the chicken into bite size pieces and season them lightly with salt and pepper. Coarsely chop the apricots. Puree mixture in blender almost smooth, then return to pan and place over medium heat. Add the chicken pieces and stir to coat them evenly. Cover and cook for about 8 min. Add remaining mango pieces and coconut milk. Reduce heat to medium-low; cook uncovered for 1-2 minutes. Taste and add vinegar.
et, voila! Bon Appetit