Mango Chicken Curry

3 medium onions chopped
1 red pepper chopped
1 Tbsp rice bran oil
800 grams chopped chicken breast
1 sachet asian home gourmet butter chicken
2 tsp minced fresh ginger
1 tsp minced garlic
1/2 tsp salt
1/8 tsp cayenne pepper
1 cup chopped peeled mango
400ml can light coconut cream
2 Tbsp tomato paste

In a large frypan, saute the onion & pepper in the oil for 3 minutes. Add the chicken, curry, ginger, garlic, salt & cayenne. Cook & stir for 5 minutes. Add the mango, coconut cream & tomato paste. Bring to the boil. Reduce the heat, cover & cook for 10 minutes until the chicken is cooked through. Serve with rice.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MCSUZE.