Curried Chicken with Basmati Rice

This recipe is from the Southern Living Busy Mom's Weeknight Favorites cookbook. 

1 1/2 lb skinned and boned chicken breasts, cut into 1-inch pieces
2 tsp. curry powder
3 Tbsp. vegetable oil, divided
1 red bell pepper, cut into strips
1 tsp minced garlic
1 (13.5-oz.) can coconut milk
1/2 cup mango chutney
1 tsp soy sauce

1 tsp cornstarch
1 tsp water

Directions:
1. Sprinkle chicken with curry powder.  Heat 2 tbsp oil in large skillet over medium-high heat until hot; add chicken and saute 5 minutes or until chicken is browned.  Remove from pan.

2. Add remaining 1 tbsp oil to pan and head over medium high heat.  Add bell pepper and garlic; saute 2 to 3 minutes or until crisp-tender.  Return chicken to pan and add coconut milk, chutney and soy sauce.  Bring to a boil, reduce heat, and simmer 12 minutes, stirring occasionally.

3. Combine cornstarch and water and pour into chicken mixture.  Bring to a boil over medium heat; boil, stirring constantly, 1 minute.

Serve this chicken over basmati rice. 

I did not have mango chutney so I substituted peach jam.  Also I used rotisserie chicken and it was a great way to make this mean cook in even less time.  To make this vegan just substitute chickpeas for the chicken.