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You Will Need
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
What to Do
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)
Nutrition Facts: 1 1/4 cups chicken mixture (calculated without rice) equals 328 calories, 13 g fat (6 g saturated fat), 94 mg cholesterol, 405 mg sodium, 15 g carbohydrate, 3 g fiber, 36 g protein.
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