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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Coconut milk can be found in the Asian section of your grocery store. Don't confuse coconut milk with cream of coconut, which is a thick sweet liquid often used in making drinks. Ingredients:
1/2 cup chopped onion |
1 medium sweet red pepper, julienned |
2 teaspoons canola oil |
1-1/2 pounds boneless skinless chicken breasts, 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 light coconut milk |
2 tablespoons tomato paste |
hot cooked rice, optional |
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 if desired. Yield: 4 servings.
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