Red Chicken Curry
2 tablespoon olive oil
2 pounds boneless, skinless chicken thighs and breasts, cut into chunks
1 large onion, chopped
1 large red bell pepper, seeded and diced
4 large cloves of garlic, minced
1 (14-ounce) can of diced tomatoes, drained
1/2 cup mango chutney (Major Grey recommended)
1 rounded tablespoons red curry paste (Thai Kitchen recommended) or 4 tablespoons curry powder (mild to hot)
Fresh cracked black pepper
1 1/2 cup vegetable stock
a generous handful of cilantro leaves, chopped
3 green onions, chopped for garnish
Heat a deep non stick skillet over medium-high heat, add the olive oil.
When the oil has heated add the chicken, onion, and pepper.
Cover and cook for 8 minutes, stirring occasionally.
Remove cover and add garlic, cook 1 minute, then add the tomatoes, chutney, curry, stock, salt, and pepper.
Combine and simmer for a couple of minutes over low heat, allowing the flavors to combine.
Remove from heat and stir in the cilantro.
Ladle over rice and top with chopped green onions.