Mango Chicken Curry Recipe

Mango Chicken Curry RecipePhoto by: Taste of Home Mango Chicken Curry Recipe Rating 4

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Coconut milk can be found in the Asian section of your grocery store. Don't confuse coconut milk with cream of coconut, which is a thick sweet liquid often used in making drinks.

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Mango Chicken Curry Recipe
  • Prep/Total Time: 30 min.
  • Yield: 4 Servings
    •
10 20 30

Ingredients

  • 1/2 cup chopped onion
  • 1 medium sweet red pepper, julienned
  • 2 teaspoons canola oil
  • 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
  • 1 tablespoon curry powder
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup chopped peeled mango
  • 3/4 cup light coconut milk
  • 2 tablespoons tomato paste
  • Hot cooked rice, optional

Directions

  • 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.
  • 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.

Nutritional Analysis: 1-1/4 cups chicken mixture (calculated without rice) equals 343 calories, 16 g fat (9 g saturated fat), 94 mg cholesterol, 392 mg sodium, 15 g carbohydrate, 3 g fiber, 36 g protein.

Originally published as Mango Chicken Curry in Weeknight Cooking Made Easy Annual 2005, p91

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Reviews for Mango Chicken Curry (1)

Mango Chicken Curry Recipe

Mango Chicken Curry

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Reviewed on Dec. 24, 2011 by 2B JRH

This is very nice! My husband and I think we would add a bit more mango and curry powder next time or maybe try curry paste instead of curry powder.

 
 
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