Chicken mango curry

1/2 to 1 chopped yellow onion
1 large red bell pepper, julienned
1 b/s chicken breast, cubed
1 1/2 T. curry powder
3+ t. grated fresh gingerroot
2 t. minced garlic
1/2 to 1 t. salt
1/8 to 1/4 t. cayenne pepper
2 chopped peeled mangos
1 (12oz) can coconut milk
4 T. tomato paste

Saute onion and pepper for 2-4 minutes. Add chicken, curry, ginger, salt, and cayenne. Cook for 5 minutes.

Stir in mango, milk, and tomato, bring to boil. Reduce heat; cover and simmer for 10 minutes. Serve over warm basmati rice.