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

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.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008