Quick Mango Chicken Curry

Ingredients

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

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. 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.
2. Combine garlic, curry powder, paprika, black pepper, ginger, and cayenne pepper in a bowl; stir in water until paste-like.
3. Add curry paste to onion mixture.
4. 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.
5. 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.