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  1. #1
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    Dec 2009

    Default Curried Mango Chicken

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    1 tablespoon butter
    1 onion, chopped
    3 cloves garlic, minced
    2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
    3 tablespoons curry paste
    1/2 cup mango chutney
    1 (28 ounce) can diced tomatoes, drained

    Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter 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 breasts is no longer pink in the center and the juices run clear, about 10 minutes.
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