'Mango Mango' Curry Chicken September 06 2012

'Mango Mango' Curry Chicken

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks

1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon of red pepper (optional if you want to add a little heat)
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder or curry paste
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1/4 cup of ‘Mango Mango’ Mango Preserves 

Season chicken pieces with salt, pepper and red pepper. Heat oil and curry powder in a large skillet over medium heat for two minutes.  Stir in onions and garlic, and cook until the onions are translucent. Add chicken to the skillet . Cook until chicken is done and no longer pink in  center. Pour coconut milk, dice tomatoes, tomato sauce, and ‘Mango Mango’ Mango  Preserves into the pan, and stir. Cover and stir occasionally for 30 to 40 minutes. Serves nicely over any rice.