Thank you Paleo Demystified for having me here!
I am relatively hot off the end of my first ever Whole 30, and to say the difference is noticeable would not do the experience justice at all. After finishing my Whole 30, then going back to a semblance of what I used to eat, let’s just say that I am a paleo convert!
One thing that really helped me complete the 30 days was batch cooking, and this was one of my favourite recipes that I have tried and tested along the way. I cooked this in our slow cooker , but there is nothing wrong with cooking it in the casserole dish in the oven either.
This isn’t a super-hot-blow-your-head-off kind of curry, but has a lovely subtle warmth to it. A thin gravy, but full of flavour!
- 4 chicken breasts (or use thighs)
- 2 green mangoes
- 1 cup
- 400ml water
- 1 tsp (or fat of choice – this should help the coconut milk stop from separating)
- 4 macadamia nuts
- 2 red chillies (I didn’t deseed mine, but you can if you like)
- 1 tsp black
- Pinch of salt
- Chop your mangoes into matchsticks.
- Place the flesh in a colander and sprinkle with salt.
- After 20 minutes, squeeze out any excess juice and put to one side.
- Using a pestle and mortar, grind the macadamia nuts, chopped chillies and peppercorns into a paste.
- Chop your chicken and place in the pot and season to taste.
- Add the mango to the chicken, followed by the paste, then the coconut oil, water and coconut milk. Give it all a good stir.
- Switch on your slow cooker and cook on low for 8-10 hours.
- Serve with cauliflower rice or zoodles.
- This recipe does freeze well if you are in to batch cooking too.