Chicken Mango Curry

What you Need

• 500g chicken breast or thigh pieces, cut into small sizes
• 250g potato, large diced
• 1/2 cup vegetable Oil
• 1 pc onion, chopped
• 2 cloves garlic, crushed
• 2 cans coconut milk (14 oz)
• 1 tbsp McCormick Turmeric Powder
• 3 tbsp McCormick Yellow Curry Powder
• 2 tbsp Clara Olé Mango Jam
• 1 tsp McCormick Iodized Salt
• 1 pc red bell pepper, seeded and cut in strips
• 1 pc green bell pepper, seeded and cut in strips
• 1 pc large ripe mango, peeled, pitted, cut in cubes

How to Cook

1. In a deep fry pan or wok heat oil over medium heat.
2. Fry chicken and potato until cook. Remove oil from pan leaving about 2 Tbsp oil.
3. On the same pan over high heat, add onion and garlic then saute.
4. Slowly stir in coconut milk. Boil and simmer for 10 minutes
5. Add McCormick Turmeric Powder, Yellow Curry Powder, Clara Olé Mango Jam and salt.
6. Add bell pepper and simmer for about 5 minutes.
7. Serve and garnish with slice mangoes.