1medium red bell peppercut in half and sliced thinly
2-9ouncejars mango chutney
salt to taste
scallions lime wedges, and peanuts for garnish
Season both sides of the chicken with curry, ginger, and white pepper. Set aside.
In a large skillet over medium heat, add the vegetable oil and heat. Add onions and half of the bell pepper slices. Sauté for 2-3 minutes until the vegetables begin to sweat.
Add chicken skin-side down to the pan, season with additional curry powder, white pepper and salt, if desired.
Cook the chicken about 10-12 minutes, turning once. Spoon the mango chutney over the chicken and turn down the heat to low. Cover and simmer for about 35-45 minutes depending on the size of your chicken pieces.
Serve over cooked white, yellow or brown rice, orzo or another grain of your choice. Garnish with remaining red bell pepper slices, peanuts and lime wedges. Serve immediately.
Leftovers, if you have them, are delicious the next day![nutrition-label]