1 ¼ pounds free range organic chicken breast, cut into 1 inch cubes
¼ cup grapeseed oil
1 large onion
1 red bell pepper, diced
2 garlic cloves, sliced
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
1 teaspoon celtic sea salt
1 tablespoon apple cider vinegar
1 cup water 
½ cup coconut milk
1 mango, peeled and diced
Preparation
In a large saute pan, warm oil over medium heat
Add onions, stirring occasionally, cooking until soft, 5-10 minutes
Add red pepper, ginger, garlic, curry and salt, cook 5 minutes
Add vinegar, water, coconut milk and mango to pan, bring to a boil briefly, then reduce heat
Add chicken pieces, return to a low simmer
Cook for 8-10 minutes until chicken is cooked through –cut open largest piece to check
Garnish with cilantro
Serve
