Mango Chicken Curry Recipe

Ingredients

1/2 cup chopped onion

1 medium sweet red pepper, julienned

2 tsp. canola oil

1 1/2 lb. boneless, skinless chicken breasts, cut into thin strips

1 tbs. curry powder

2 tsp. minced fresh gingerroot

1 tsp. minced garlic

1/2 tsp. salt

1/8 tsp. cayenne pepper

1 cup chopped peeled mango

3/4 cup reduced-fat coconut milk

2 tbs. tomato paste

Hot cooked rice, optional

Preparation

1 In large skillet, sauté onion and red pepper in oil 2 to 4 minutes or until crisp-tender. Add chicken, curry, ginger, garlic, salt, and cayenne. Cook and stir 5 minutes.

2 Stir in mango, coconut milk, and tomato paste; bring to a boil. Reduce heat; cover and simmer 10 minutes or until chicken juices run clear. Serve with rice if desired. Yield: 4 servings ($2.26 per serving)

Read more: http://www.rd.com/food/recipes-cooking/mango-chicken-curry-recipe-from-taste-of-home/#ixzz3LWuRl8gF

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