Mango Chicken Curry

When life gives you mangos, make curry! That may not be an obvious conclusion for many, but I've recently started experimenting with making curry, and this was my best yet, which I based off of the Chicken Curry recipe in the March issue of Cooking Light. I used a smooth, ripe Ataulfo mango, but any ripe variety would be tasty in this dish!

Mango Chicken Curry

1 tablespoon olive oil

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces

Salt and pepper to taste

1/2 red onion, chopped

3 cloves garlic

1 red bell pepper, cut into 1-inch strips

1 green bell pepper, cut into 1-inch strips

2 14-ounce cans coconut milk

3 tablespoons red curry paste

2 ripe mangos, peeled, pitted and chopped

3 cups cooked Jasmine rice

Heat a large, nonstick skillet with 1 tablespoon olive oil on medium heat. Season chicken breasts with salt and pepper, then saute until browned and cooked through. Remove from skillet. Heat additional tablespoon of olive oil on medium heat and saute onion, garlic and peppers for 3 to 5 minutes, until soft. Set aside with Chicken.

Combine the coconut milk and curry paste in skillet and bring to a boil. Reduce heat and let simmer until it thickens, about 10 minutes. Stir in mangos and cook about 2 minutes, then add chicken and vegetables. Serve with Jasmine rice.