2 cups diced peeled ripe mango (about 2 mangoes)
1 cup finely chopped onion
1/2 cup water
2 tablespoons brown sugar
1 tablespoon curry powder
1 tablespoon fresh lime juice
1/2 teaspoon black pepper
1/2 teaspoon chopped peeled fresh ginger
1/4 teaspoon salt
1 teaspoon olive oil
2 garlic cloves, minced
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup light coconut milk
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons red curry paste
1 to 2 teaspoons Thai fish sauce
2 cups broccoli florets
4 cups hot cooked penne rigate (about 2 cups uncooked tube-shaped pasta)
To prepare chutney, combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until most of liquid evaporates and mixture is thick, stirring occasionally
To prepare chicken, heat oil in a large nonstick skillet over medium-high heat. Add garlic and chicken; sauté 5 minutes.
Combine coconut milk and next 4 ingredients (coconut milk through fish sauce), stirring with a whisk.
Add coconut mixture to pan; bring to a simmer. Add broccoli cover and cook 7 minutes or until crisp-tender, stirring occasionally.