Categories: Savory, Warm

Ingredients

• 1/2 cup chopped onion
• 1 medium sweet red pepper, julienned
• 2 teaspoons coconut or avacado oil
• 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips(I cut it after I cook it but it doesn't matter)
• 1 tablespoon curry powder
• 2 teaspoons minced fresh ginger root
• 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
• Really just season to taste

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.

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

3. I usually make this times 4 at least so it serves multiple meals. I usually puree the “sauce” in the blender too, ’cause I like the creaminess over the rice, red peppers, & chicken vs. chunkiness and I usually add in extra veggies too:)

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