Prep: 20 minutes

Cook: 35 minutes

Makes: 4 servings

2 tbsps. Garlic Olive Oil
1 large onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 cup of cauliflower, steamed
3 garlic cloves, minced
3 tbsps. fresh minced ginger
3 tbsps. yellow curry powder
1 ½ tsp.  ground cumin
2 mangos, peeled and diced
1 tbsp. Mango Balsamic
1 can of coconut milk
1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
Salt and pepper
Cilantro for garnish

Heat oil in a large sauté pan over medium heat. Add onion, peppers and cauliflower to cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.

Add the balsamic, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

Add chicken pieces to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through.

Add remaining chopped mango to the pan. Simmer, on low heat for another minute or two. Salt and pepper to taste.

Serve over rice. Garnish with cilantro. Serve immediately.