Chicken With Mango

• 500g Chicken Breast Fillets, cut in strips
• 1 onion chopped fine
• 450g butternut pumpkin cut into 1cm cubes
• 1 teaspoon minced garlic
• 1 teaspoon curry powder
• 2 tablespoons tomato paste
• 1 cup light coconut milk
• 425ml apricot nectar
• 2 tablespoons cornflour
• 425g can mango slices, drained
• 2 cups of Cooked Rice
• Olive Oil Spray

Spray the nonstick pan with Olive Oil and brown the chicken over high heat and remove

Stirfry the onion and pumpkin until soft.

Add the garlic, curry powder and tomato paste, for 30 seconds to 1 minute

Stir in the coconut milk, and ¾ of the apricot nectar. Bring to the boil reduce

The heat slightly and simmer for 5 minutes.  Return the Chicken to the pan.

Put cornflour in a small bowl and stir in the remainder of the nectar until smooth.

Add to the pan and stir until the sauce thickens.  Serve over Rice.