Ingredients
1. Boneless, skinless chicken breasts cut into thin strips (1½ pounds)
2. mango chopped, peeled (1 cup)
3. sweet red pepper, julienned (1 medium)
4. fresh gingerroot, minced (2 tsp)
5. chopped onion ( ½ cup)
6. salt ( ½ tsp)
7. tomato paste (2 tbsp)
8. canola oil (2 tsp)
9. curry powder (1 tbsp)
10. garlic, minced (1 tsp)
11. cayenne pepper ( 1/8 tsp)
12. light coconut milk (3/4 cup)
13. hot cooked rice (optional)

Method of preparation:-
1. Take a large frying pan, place it over heat. Heat oil in it and add onions and red pepper in it and then saute them in the oil for about 2 minutes until they get soft and crispy. Then add chicken, cayenne, garlic, ginger, curry powder and salt in it.

2. Cook it for about 5 minutes by stirring. Mix tomato paste, coconut milk and mango in it and keep this mixture to boil. Then turn down the heat to low, cover the pan and keep it to simmer for about 10 minutes until the juices run clear. Now the dish is ready and serve it with rice.

Number of servings – 4