12 cup onion (chopped)
1 red pepper (sweet red pepper julienned)
2 tsp vegetable oil
112 lb boneless chicken breast (skinless boneless chicken breast halves cut into thin strips)
1 tbsp curry powder
2 tsp ginger(minced fresh)
1 tsp minced garlic
12 tsp salt
18 tsp cayenne pepper
1 cup mango (chopped peeled)
34 cup coconut milk
2 tbsp tomato paste
Methods:
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.
Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken is no longer pink.
Serve with rice.
asiadeli
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