Foodie Friday: Mango Chicken Curry

Mango Chicken Curry

Ingredients

• 1/2 cup chopped onion
• 1 medium sweet red pepper, julienned
• 2 teaspoons vegetable oil
• 1 1/2 pounds skinless, boneless chicken breast halves - 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

Directions

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. Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken is no longer pink. Serve with rice if desired.

What to Drink?
	Riesling
	Smirnoff Moscow Mule
	Beer
	Boston Iced Tea

Recipes at AllRecipes.com