Mango-Coconut Chicken Curry

Ingredients

• 1 tablespoon peanut oil (or canola oil)
• 2 chicken breasts, boneless and skinless, cut into cubes
• 1 small onion, thinly sliced into half-rings
• 1 small red bell pepper, seeded and cut into strips (or 1/2 of a regular-sized pepper)
• 3 garlic cloves, chopped
• 1 tablespoon garam masala
• 1 tablespoon turmeric
• 1/4 teaspoon cayenne pepper (more or less according to your taste)
• 2 teaspoons grated fresh ginger (or 1 t. powdered)

• 1 (13 1/2 ounce) can coconut milk (I like Chaokoh brand)
• 1/3 cup chicken stock
• 1 ripe mango
• 1/2 teaspoon salt (more or less to taste)
• 1 tablespoon sugar
• 1 cup frozen green bean, cut into 1/2-inch lengths
• 3/4 cup frozen peas
• steamed rice, for serving

Directions

1. 1

   In a medium pot, heat the oil over medium heat. Add the onion and bell pepper and saute until slightly softened, 4 - 5 minutes.

2. 2

   While the onion and pepper are cooking, remove the flesh from the mango and puree it in a blender or food processor along with the chicken broth. Set the mango mixture aside.

3. 3

   To the onion, add the garlic, ginger, Garam Masala, tumeric, and cayenne, and saute for another 2 minutes, stirring.

4. 4

   Add the coconut milk, mango mixture, sugar, and salt to the pot, stirring to combine. Bring to a low boil and allow the mixture to to boil and thicken for about 15 minutes. (If it splatters, you can cover it partially.).

5. 5

   Add the chicken and frozen vegetables to the simmering liquid. Simmer until the chicken in cooked through and the vegetables are tender, about 10 minutes more.

6. 6

   Serve over rice.