OMG I'll-have-what-she's-having Chicken Curry

Okay, I just made that name up, but it's how I felt while enjoying each bite tonight. To be totally honest it's really another one of my accidental dinners that's worth making again and again.

1 yellow onion - sliced                             a dash or two of mirin
1 red pepper - sliced                               a dash or two of lemon juice
2 garlic cloves - minced                           3 Tbsp Patak curry paste
4 - 6 boneless, skinless chicken thighs      1 Tbsp Major Grey's mango
1 large can fire roasted tomatoes                  chutney

Add sliced red pepper and onion to preheated dutch oven with about 1 Tbsp of oil and 2 grinds of salt.  Sauté on medium for 10-15 minutes, stirring every 3- 4 minutes.
When onions are just beginning to turn brown on the edges, push to the sides and add chicken thighs. Brown for 2 minutes on each side.  Add minced garlic and cook for an additional minute.
Add fire roasted tomatoes, mirin, lemon juice, curry paste and mango chutney. Heat until it begins to boil, cover and turn to simmer for 30 - 60 minutes.
Serve over jasmine or basmati rice.