Quick Mango Chicken Curry

Ingredients

• 3 tablespoons vegetable oil
• 1 large onion, halved lengthwise and thinly sliced
• 1 green bell pepper, thinly sliced (optional)
• 2 cloves garlic, chopped
• 1 tablespoon curry powder
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper, or to taste
• 1 tablespoon water, or as needed
• 2 skinless, boneless chicken breast halves, cut into cubes
• 1 cup mango nectar
• 2 tablespoons tomato paste
• 1 tablespoon white vinegar

Directions

Heat oil in a wide-bottomed saucepan or deep skillet over medium heat; cook and stir onion and bell pepper in the hot oil until onion is translucent and bell pepper is tender, 5 to 10 minutes.

Combine garlic, curry powder, paprika, black pepper, ginger, and cayenne pepper in a bowl; stir in water until paste-like. Add curry paste to onion mixture.

Mix chicken into onion mixture until chicken is coated in curry paste; cook and stir until chicken is lightly browned on all sides, about 5 minutes.

Stir mango nectar, tomato paste, and vinegar into chicken mixture. Reduce heat and simmer until sauce is thickened and chicken is no longer pink in the center, about 15 minutes.