Recipe by Jen Bates for Wyman's
Trim chicken, pat dry, and sprinkle on flour, salt, and pepper.
In a small bowl, measure out the spice mixture of curry powder, ground ginger, garlic powder, onion powder, and chili powder.
In a separate small bowl, mix the cornstarch and chicken stock. Set aside spice mixture and cornstarch/stock slurry.
In a saute pan, melt 2 tbsp of butter over medium high heat.
Add chicken and cook just until outside is browned, approximately 2 minutes per side. Remove the chicken from the pan and set aside. Turn the burner down to medium heat.
To the now empty pan, add the additional 2 tbsp of butter and diced onion, sauteeing until just browning, approximately 5 minutes. Add the spice mixture to the pan, cooking for an additional minute till toasted and fragrant.
Add the Mango Berry to the pan, give the cornstarch/stock slurry another stir (this prevents lumps!), and pour into the pan as well.
Cut the chicken into bite-sized pieces and return to the pan. Turn heat to medium/low and cook the entire mixture til sauce is thickened and the chicken is cooked through, approximately 10 more minutes.
Add lime juice and season to taste with salt and pepper.
Serve chicken curry with accompaniments such as rice, naan, and/or potatoes.