Mango Chicken Curry

Adapted from a Reader's Digest recipe...
Prep: 15 minutes
Cook: 20 minutes

You Will Need
1/2 cup chopped onion
2 chopped carrots
1 medium sweet red pepper, julienned
2 tsp. canola oil
1/2 lb. boneless, skinless chicken breasts, cut into thin strips
1 tbs. curry powder
2 tsp. minced fresh gingerroot
1 tsp. minced garlic
1/2 tsp. salt
2 c. califlower florets
1/8 tsp. cayenne pepper
1 cup chopped peeled mango- add more to taste
1 can reduced-fat coconut milk
2 tbs. tomato paste
Hot cooked rice, optional

What to Do
1. In large skillet, sauté onion, carrots and red pepper in oil 2 to 4 minutes or until crisp-tender. Add chicken, curry, ginger, garlic, salt, califlower and cayenne. Cook and stir 5 minutes.

2. Stir in mango, coconut milk, and tomato paste; bring to a boil. Reduce heat; cover and simmer 10 minutes or until chicken juices run clear. Serve with rice.

Yield: 4 big servings