Mango Chicken Curry

• 1/2 cup chopped onion
• 1 medium sweet red pepper, julienned
• 2 teaspoons canola oil
• 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
• 1 tablespoon curry powder
• 2 teaspoons minced fresh gingerroot
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 cup chopped peeled mango
• 3/4 cup light coconut milk
• 2 tablespoons tomato paste
• Hot cooked rice, optional

1. In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes.
2. Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.

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

Taken from www.tasteofhome.com/recipes/mango-chicken-curry/ (may not work)