Mango Chicken Curry
Weeknight Cooking Made Easy
Try a FREE ISSUE of Simple & Delicious!
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.
SERVINGS: 4
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 30 min.
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 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.