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



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