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Chicken With Apple And Mango In Red Curry

chicken - other, curry

1 cup chicken broth
1/4 cup coconut milk
2 tablespoons red curry paste
2 tablespoons olive oil
1 small onion; finely diced
1/4 cup green apple; peeled and chopped
2 cups skinless chicken, dark meat is best; chopped
1/4 cup mango purée
iceberg lettuce; for garnish

Heat a medium, non-stick saucepan. Add chicken broth, coconut milk and curry paste. Stir and simmer until sauce has reduced by half. Remove from heat and set aside. Heat a medium, non-stick skillet or wok to medium-high. Add olive oil, onion, apple and chicken. Stir-fry until chicken is browned and cooked through. Add mango puree and curry sauce. Bring to a boil, correct seasoning and serve over a bed of chopped iceberg lettuce. Serve with rice.

Contributor: From the Lemongrass Café

Yield: 2 servings

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