Mango Chicken Curry

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

How to make it  35 minutes



• 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)

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