Hot, spicy foods containing chilies or cayenne pepper trigger endorphins, the feel-good hormones.
Endorphin's have a powerful, almost narcotic, effect and make you feel good after exercising.
But go easy on the lamb, pork and mutton and the high-fat, creamy dishes served in many Indian restaurants.
Sweet Potato Chicken Curry
You can cook this in a crock pot or slow cook on the stove.
Serving Size 1 cup you can have this with 1/2 cup Rice
1 pound boneless, skinless chicken breasts
1 medium onion – thinly sliced
15 oz can chickpeas – drained and rinsed
3 medium sweet potatoes – peeled and diced
½ cup coconut milk
½ cup chicken stock – low sodium
15 oz can tomato sauce
2 tablespoons curry powder – salt-free
½ teaspoon cayenne powder
½ teaspoon Oregano
1 cup green peas – frozen
2 tablespoons lemon juice
Cilantro – optional garnish
In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.
Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.
Cook on Low for 8 hours or High for 4 hours.
Stir in peas and lemon juice 5 minutes before serving.
Serve over rice and with plenty of fresh cilantro.
Notes: To reduce sodium levels, be sure to pick up low sodium chicken stock, tomato sauce (Sodium levels vary per brand.)
If it isn't salty enough for you, you can always add salt after it's cooked. -- Should be salty enough with the curry flavors though.
All ingredients should be ORGANIC.
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