Mango chicken curry

Ingredients:
2 tbsp vegetable oil
1 large onion, chopped (2 cups)
½ red bell pepper (chopped)
2 garlic cloves, minced
2 tbsp fresh minced ginger
½ tsp ground cumin
2 mangoes peeled and diced
2 tbsp cider vinegar or with vinegar 200 ml canned coconut milk
¼ pound skinless boneless chicken thighs or breasts. Cut into 1 inch pieces
Salt and pepper
Cilantro for garnish
Method:
Heat oil in a large sauté pan over medium heat. Add onions and bell pepper, cook, stirring occasionally until it gets soft. Cook about 5 minutes, add the garlic and ginger and cook for another minute. Then add the curry powder and cumin. Cook for a few more minutes, the spices will absorb some of the oil. So if anything begins to stick too much to the bottom of the pan, add a little more oil.
Add the vinegar, coconut milk and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove the pan from heat. Scoop the sauce into a blender, puree the sauce, and return the sauce to the pan.
Add chicken pieces to the pan, return to a low simmer, cover the pan and let cool for 8-10 minutes. Chicken should be just cooked through. Add remaining chopped mango, cook at a very low temperature for another minute or two uncovered. Adjust seasonings, if a little too sweet, add a little more vinegar. Add salt and pepper to taste. Serve over rice and garnish with cilantro.