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Mango Curry Chicken

chicken - breast, curry

8 boneless skinless chicken breasts
3 tablespoons vegetable oil
1 large onion; chopped
3 cloves garlic; minced
2 tablespoons minced gingerroot
1 tablespoon curry powder
2 cups chicken stock
1/2 cup unsweetened desiccated coconut
1/2 cup mango chutney
1 tablespoon tomato paste
1 tablespoon lemon juice
pinch (each) salt and pepper
4 teaspoons cornstarch
4 teaspoons water

This flavorful chicken dish is perfect for a buffet because you don't need knives. You can double or triple the recipe and make it ahead of time. Substitute any chutney for the mango, and if it's chunky, you may not need to thicken the sauce with cornstarch. Garnish the serving platter with coriander sprigs and mango slices. Cut chicken into 1-inch cubes; set aside. In skillet, heat oil over medium-high heat; cook onion, garlic, ginger and curry powder for 2 minutes or until onion is softened. Add chicken and stir to coat. Mix in stock, coconut, chutney and tomato paste; bring to boil. Reduce heat to medium-low and simmer for 5 minutes. Add lemon juice, salt and pepper; simmer for 4 minutes or until chicken is no longer pink inside. Dissolve cornstarch in water; stir into pan and bring to boil. Reduce heat to medium-low and simmer for 1 minute or until thickened. (Recipe can be cooled, covered and refrigerated for up to 3 days or frozen Thaw and reheat in 350 F oven for 20 minutes or until bubbling.)

Contributor: Canadian Living - December, 1990

Yield: 8 servings

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