Sweet and Spicy Mango Curry Chicken

1 jar mango fruit spread
1 white onion, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 clove garlic, minced
2 T apple cider vinegar
1 can coconut milk
2 T fresh minced ginger
2 T yellow curry powder
1/2 t ground cumin
2 boneless skinless chicken breasts, cubed
1/2 c golden raisins
pinch of salt
pinch of pepper
2 T olive oil
cilantro for garnish
2 c white rice

In a large skillet or frying pan, heat olive oil until hot over medium heat. Add onions, red bell peppers, and yellow bell peppers. Cook until soft, stirring occasionally. Add yellow curry powder, cumin and ginger making sure to coat the veggies. Add apple cider vinegar, coconut milk and 4 T mango spread. Continue to stir over low heat for another 10 min. Add a pinch of salt and pepper to taste. Remove sauce from heat and transfer to a blender or food processor. Puree until smooth. Once smooth, return sauce to the same pan. Add cubed chicken and golden raisins along with another 2 T mango spread. Stir well. Return sauce along with chicken to a medium simmer and cook for an additional 10 – 15 min or until chicken is entirely cooked through. Serve with rice and cilantro for garnish.

Tagged: Poultry