Sweet Chicken Curry with Mango and Kumquats

Sweet Chicken Curry with Mango and Kumquats

This came from a food challenge in which the ingredients were cardamom, mango and brown sugar.
I know most jwere thinking along the lines of baked goods, but I'm more pulled to the savory side of life.

Here's what I made:

Sweet Chicken Curry with Mango and Kumquats

Sweet Chicken Curry with Mango and Kumquats
Serves 4

1 lb. chicken breast - cubed
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 Tablespoons vegetable oil
1 tablespoon minced shallots
1 clove garlic - minced
1 small onion - diced
1/2 cup each red, green and yellow peppers - diced
1/2 cup pineapple bits - drained
1/2 cup halved  kumquats -remove visible seeds if desired
1/2 cup diced mango
1 cup chicken stock
2 tablespoons sliced green onion
1 -2  Tablespoons curry powder (the cardamom is in the curry!)
2 Tablespoons brown sugar
2 cups cooked jasmine brown rice

Directions:

1. First toast the curry powder in a dry pan over medium heat until fragrant and just turning darker. Remove from heat and set aside.
2. Cook chicken cubes in a large skillet with salt and pepper in oil until no longer pink. Set aside.
3 In the same pan, cook shallots,  garlic and onion until translucent. Do not brown. Add peppers, pineapple, kumquats, mango, stock, curry and brown sugar. Simmer for 10 minutes or until peppers are tender. Stir in reserved chicken and simmer for another 5 minutes. Serve over rice.