Mango Chicken Curry

• 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

1. 1
2. In large skillet, saute 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.
3. 2
4. 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)
5. Read more: http://www.rd.com/food/recipes-cooking/mango-chicken-curry-recipe-from-taste-of-home/#ixzz3LWuRl8gF

onion, sweet red pepper, canola oil, chicken breasts, curry powder, fresh gingerroot, garlic, salt, cayenne pepper, mango, coconut milk, tomato paste, rice

Taken from www.epicurious.com/recipes/member/views/mango-chicken-curry-52987571 (may not work)