Champoeg Farm

Mango Chicken Curry

• ½ cup chopped onion
• 1 medium sweet red pepper, julienned
• 2 teaspoons vegetable oil
• 2 cups chicken cut up
• 1 tablespoon curry powder
• 2 teaspoons minced fresh gingerroot
• ½ teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 cup chopped peeled mango
• ¾ cup coconut milk
• 2 tablespoons tomato paste
• hot cooked rice

In large skillet, sauté 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 boil Reduce heat, cover and simmer for 10 minutes or until chicken is no longer pink. Serve with rice.