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Mango Chicken Curry
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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 coconut milk
2 tablespoons tomato paste
Hot cooked rice, optional
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. 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.
Yield: 4 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |