Ingredients
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)
Salt
Fresh cracked black pepper
1 1/2 cup vegetable stock
a generous handful of cilantro leaves, chopped
3 green onions, chopped for garnish
Description
Foodista
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