Anyone who knows me knows I love curries. They are aromatic and spicy, and just plain delicious. I found this recipe here, it is so easy and didn't require any adaptations. I did, however, have changes, based on what I had in the house, so I didn't add red peppers and I used regular coconut milk not reduced-fat. I'm putting the recipe below, but all credit goes to Reader's Digest. It was incredibly delicious, and once again I totally forgot to take a picture, so you'll just have to imagine how good it looks. :)
Mango Chicken Curry
1/2 cup finely chopped onion'
1-2 T canola oil
1-2 lb boneless, skinless chicken breasts, cut into 1 inch pieces
1 T curry powder
2 tsp minced fresh ginger
1 tsp minced garlic
1/2 tsp salt
1/8 tsp cayenne pepper (more if you like it hotter)
1 large mango, peeled and chopped
3/4 C coconut milk (such as Thai Kitchen)
2 T tomato paste
In a large skillet, saute onion in oil for 2-4 minutes, add chicken curry, ginger, garlic, salt, and cayenne. Cook and stir for about 5 minutes.
Stir in mango, coconut milk, and tomato paste; bring to a boil. Reduce heat, cover, and simmer about 10 minutes, or until chicken is cooked through. Serve over basmati rice.