Spicy Indian Chicken and Mango Curry

Looking for a healthy, fresh, summer time dish? You can find it here! My good running buddy sent me a recipe a few weeks ago to try, I did, and fell in love. This meal is delicious, a definite keeper.

What you need:
2 medium mangoes
1 (10 oz) can coconut milk (you can you the diet kind no problem, it won't affect the taste)
4 teaspoons vegetable oil (I used even less and a non stick pan)
4 teaspoons curry paste (not hard to find at all, look in the Indian section at any local store)
14 ounces boneless, skinless chicken breast cut in cubes. You can use about 3 or 4 chicken breasts.
half onion chopped small
1 red pepper (optional)
1 green pepper (optional)
4 servings of brown rice

The recipe calls for cucumbers sliced as a garnish. I didn't add this, but I did add 1 red pepper and 1 green pepper cut up in 1 inch squares. I would highly recommend you add these as well.

1. Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
2. Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken, onion and peppers; cook until the chicken is done and the onion has softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices.

Serve over rice. Also good with Shrimp.

You will not regret making this, it's the perfect June dish. Sit outside enjoying the late sunset, and the fresh air while you succumb to the Spicy Indian Chicken and Mango Curry.

Enjoy!