1/2 cup chopped onion
1 medium sweet red pepper, julienned
2 teaspoons canola oil
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1 tablespoon curry powder
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chopped peeled mango
3/4 cup light coconut milk
2 tablespoons tomato paste
Hot cooked rice, optional

1/2 cup chopped onion 1 medium sweet red pepper, julienned 2 teaspoons canola oil 1 -1/2 pounds boneless skinless chicken breasts, cut into thin strips 1 tablespoon curry powder 2 teaspoons minced fresh gingerroot 1 teaspoon minced garlic 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 1 cup chopped peeled mango 3/4 cup light coconut milk 2 tablespoons tomato paste

1. In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes.

2. Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired. Yield: 4 servings.