Mango Chicken Curry

1 Tbsp olive oil
1 large onion, chopped (1 1/2 to 2 cups)
1/2 red bell pepper, chopped
2 garlic cloves, minced
2 Tbsp fresh minced ginger
2 Tbsp yellow curry powder
1/2 teaspoon ground cumin
2 mangos, peeled and diced
2 Tbsp cider vinegar
1 1/4 cup water
1 1/4 pounds skinless boneless chicken breasts, cut into 1-inch pieces
1/2 cup lite coconut milk
Salt and pepper
Cilantro for garnish

1 Heat oil in a large sauté pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the red bell pepper and cook for a couple more minutes. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little cooking spray to the pan. Add the ginger and garlic, cook for one minute more.
2 Add the vinegar, water, and a 1/2 of the chopped mango to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
3 Add chicken pieces to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.
4 Add remaining mango pieces to the pan. Stir in the coconut milk. Let cook at a very low temperature for another minute or two, uncovered. Add salt and pepper to taste.
Serve over rice. Garnish with cilantro. Serves 6 3/4 cup portions

Adapted from simplyrecipes.com

Number of Servings: 6

Recipe submitted by SparkPeople user -NAMASTE-.