Spicy Mango Chicken

1 1/2 lb. boneless chicken thighs, skin removed
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 Tbsp. oil
1 small onion, chopped
3/4" ginger root, sliced
1 red pepper, chopped
1/2 to 1 cup water or chicken broth
1 cup mango chutney

Combine curry powder, salt, pepper and garlic powder in a small bowl. Sprinkle evenly onto chicken thighs. Let marinate for at least 15 minutes.
In a large skillet, heat oil over high heat. Add chicken thighs in batches and brown. Remove and reserve.
In same skillet, saute onion, ginger and red pepper over medium-high heat. Return chicken to skillet and add water and mango chutney.
Bring mixture to a boil, then turn to low heat and simmer for 15 minutes or until chicken is cooked through and tender.
Adjust seasoning before serving.
Serve over steamed rice.

Makes 4 servings