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Nutrition Facts

One serving:
1-1/4 cups chicken mixture (calculated without rice)

Calories:
343

Fat:
16 g

Saturated Fat:
9 g

Cholesterol:
94 mg

Sodium:
392 mg

Carbohydrate:
15 g

Fiber:
3 g

Protein:
36 g

Mango Chicken Curry

From Weeknight Cooking Made Easy

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
PREP	10 min.
COOK	20 min.
TOTAL	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.

Nutrition Facts

Mango Chicken Curry

SERVINGS

CATEGORY

PREP

COOK

TOTAL

INGREDIENTS

DIRECTIONS

Printed from tasteofhome.com Nov 19, 2008