Royal Foodie Joust Entry: Sweet Chicken Curry with Mango and Kumquats

This month's Royal Foodie Joust ingredients are, cardamom, mango and brown sugar.
I know most jousters are thinking along the lines of baked goods, but I'm more pulled to the savory side of life.

Here's what I made:

Sweet Chicken Curry with Mango and Kumquats

1 lb. chicken breast - cubed
1/2 cup flour
1/4 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1 tablespoon minced shallots
2 tablespoons sliced green onion
1 clove garlic - minced
1 small onion - sliced
1/2 cup each red, green and yellow peppers
1/2 cup pineapple bits - drained
1/2 cup small kumquats
1/2 cup diced mango
1 cup chicken stock
1 tablespoon curry powder (the cardamom is in the curry!)
2 tablespoons brown sugar

4 cups cooked jasmine rice

Stir together flour, cornstarch, salt and pepper. Toss chicken cubes in flour mixture and fry in a large heavy pot in batches until lightly browned. Set aside.

In the same pan, cook shallots, green onion, garlic and onion until limp. Do not brown. Add peppers, pineapple, kumquats, mango, stock, curry and brown sugar. Simmer for 20 minutes or until peppers are tender. Stir in reserved chicken and simmer for another 5 minutes. The cornstarch and flour on the chicken will thicken the sauce. Serve over jasmine rice.

Look how pretty this was just after getting it together in the pot: