Quick Mango Chicken Curry

Ingredients

• 3 tablespoons vegetable oil
• 1 large onion, halved lengthwise and thinly sliced
• 1 green bell pepper, thinly sliced (optional)
• 2 cloves garlic, chopped
• 1 tablespoon curry powder
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper, or to taste
• 1 tablespoon water, or as needed
• 2 skinless, boneless chicken breast halves, cut into cubes
• 1 cup mango nectar
• 2 tablespoons tomato paste
• 1 tablespoon white vinegar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and green bell pepper, if using, and cook, stirring, until softened, about 5 minutes.

2. Add the chopped garlic, curry powder, paprika, black pepper, ground ginger and cayenne pepper. Stir for 1 minute until fragrant.

3. Add the chicken cubes and cook, turning occasionally, until no pink remains and the chicken reaches 165°F (74°C) in the thickest part, about 8 minutes.

4. Stir in the mango nectar, tomato paste and white vinegar, scraping up any browned bits from the bottom of the pan.

5. Add water a splash at a time as needed to loosen the sauce. Simmer uncovered over low heat, stirring occasionally, until thickened, about 10 minutes.

6. Taste and adjust the cayenne if needed. Serve hot.