- 2 TBSP olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 2 carrots, peeled and chopped
- 2 1/2 TBSP yellow curry powder
- 1 1/2 TBSP ginger
- 1 tsp cumin
- 1/4 tsp pepper
- 1/4 tsp salt
- 1 TBSP white rice vinegar
- 1 can (14 oz) light coconut milk
- 1 cup NatureBox Mexicana Mangoes, chopped
- 1 cup warm water
- 2 boneless, skinless chicken breasts, cubed
- Fresh cilantro for garnish
Heat oil in a large skillet over medium heat. Add onions and garlic, and sauté for 4 minutes while stirring occasionally. Add 1/2 of the red bell pepper slices and continue to sauté for 5 minutes.
Add the curry powder, ginger, cumin, pepper and salt. Add the vinegar, coconut milk and 1/2 of the mangos and stir everything well.
Simmer for 10 minutes, stirring occasionally. Transfer to a blender and purée until smooth.
Transfer back to the skillet and add the cubed chicken breasts, carrots and remaining bell pepper and chopped softened Mexican Mangos. Bring to a boil, then turn the heat down to medium-low.
Simmer for 10 minutes, or until chicken is cooked through. Serve alone or over jasmine rice, and top with fresh cilantro for garnish.
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Kristianne is the founder of My San Francisco Kitchen, where she shares everyday recipes that focus on cooking/baking from scratch.