Mango & Bell Pepper Curry

1/2 ts olive oil
1/3 sweet onion, diced
1/2 garlic clove, micro-planed
1 ts fresh grated ginger
1/2 hot cherry pepper, small dice
1/2 red bell pepper, diced
1/2 mango, peeled and diced
1-2 TB Asian Mango Grilling Sauce or (2 ts curry powder, 1 ts ground cumin, 1/2 ts red pepper flakes, 1 ts agave nectar, 2 ts cider vinegar)
3 TB passata di pomodorri (or tomato sauce)
1/2 - 3/4 cup ff, low-sodium chicken broth
1 ts creme fraiche or sour cream
pepper, and salt substitute

Optionally:
2 skinless boneless chicken tenders

Heat oil in a sauté pan over medium heat. Add onions and cook, stirring occasionally, until soft. Add garlic, ginger, hot pepper, and red bell pepper and cook for a couple more minutes. Add fresh mango, and saute for a minute. Add the remaining ingredients (but not the chicken and the creme fraiche), and saute on low heat for 15 min, stirring occasionally. Remove pan from heat, and scoop half the sauce into a blender. Purée the sauce, pulsing until smooth. Return the puree back to the sauce in the pan.

Add chicken to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through.

Stir in the cream. Let cook at a very low temperature for another minute or two, uncovered. Adjust seasonings. Serve with basmati rice or pasta.