2 ½ teaspoons olive oil
3 cloves garlic
2 pounds skinless, boneless chicken breast meat
3 tablespoons curry paste
1/2 cup mango chutney
1 (28 ounce) can diced tomatoes
Drain your tomatoes.
Chop your onion and garlic.
Cut your chicken into 1 inch pieces.
Pour the olive oil into a skillet over medium heat; cook the onion and garlic in the oil until the onions are translucent (2 to 3 minutes) Add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan. Continue to cook until the chicken is no longer pink in the center and the juices run clear, about 10 minutes.
Serve the chicken with white rice.
2 large mangos
1 can of drained diced pineapple (Save juice)
3 tablespoons of pineapple juice
½ tsp. ground cumin
½ tsp. cinnamon
1 cup grated coconut
½ cup chopped roasted peanuts
1/2 cup white raisins
1 pinch of red pepper flakes (add more if you like heat)
1 teaspoon salt
In a small pan simmer the mango and pineapple. Add drained juice from the pineapple. Mix the cumin, cinnamon, coconut, peanuts, raisins, red pepper flakes and salt. The coconut, peanuts and raisins are all optional if you want to leave them out, but it makes it a more traditional Indian recipe. Bring to a boil, adding a little water when necessary, cooking until thickened about 30 minutes. Taste and if not sweet enough for you add more pineapple juice instead of water. Put in a mason jar and chill. It should store well in the refrigerator for several days. In addition to chicken, you can also serve it as a side dish with pork.
Have a sweet day, be happy and may God bless you and yours.