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Mango Chicken Curry Recipe

  • 4servings
  • 30minutes
  • 343calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped onion

  2. 1 medium sweet red pepper, julienned

  3. 2 teaspoons canola oil

  4. 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips

  5. 1 tablespoon curry powder

  6. 2 teaspoons minced fresh gingerroot

  7. 1 teaspoon minced garlic

  8. 1/2 teaspoon salt

  9. 1/8 teaspoon cayenne pepper

  10. 1 cup chopped peeled mango

  11. 3/4 cup light coconut milk

  12. 2 tablespoons tomato paste

  13. Hot cooked rice, optional

Instructions Jump to Ingredients ↑

  1. Mango Chicken Curry Recipe photo by Taste of Home In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes.

  2. Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired. Yield: 4 servings.

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