- see below
- I used the extra ¾ cup of fruit puree to make a type of curry: sauté a finely chopped onion, some minced garlic in olive oil. Add leftover smoothie, along with a bit of stock (until it’s a little watery but not excessively), along with cumin, garam masala, cayenne, a tiny bit of cinnamon – whatever spices you like in curry. Put in a chopped chicken breast, or pieces of chicken thigh. Stew over low heat for one hour, checking periodically and adding stock if it gets too dry. Once the chicken is thoroughly cooked and tender, you can add other veggies like green pepper, sliced carrot, peas, whatever you want. Cook a little longer (maybe 10 minutes or so) until the veggies are warm and the texture you like. Serve with rice and salad and you have a slightly sweet, very tender chicken fruit curry.