Hawaiian Chicken Curry - cooking recipe

Ingredients

1 1/2 tablespoons extra virgin olive oil
3/4 cup red onion, finely chopped
3/4 cup red pepper, finely chopped
2 large chicken breasts, cubed into bite-size
1 teaspoon black pepper (to taste)
1 tablespoon sesame oil
2 tablespoons coconut oil
2 large garlic cloves, pressed
1 1/2 tablespoons ginger, minced
1/2 cup mango chutney
1 (13 1/2 ounce) can coconut milk
1 1/2 cups fresh pineapple, cubed
2 teaspoons curry powder
2 teaspoons cornstarch (mixed with 1/2 cup cold water)
1 tablespoon coconut flakes, for garnish

Preparation

In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over Rice-A-Roni Butter & Herb(R) rice and sprinkle with coconut flakes.