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Mango Chicken Curry

 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.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 Facts: 1-1/4 cups chicken mixture (calculated without rice) equals 343 calories,

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Mango Chicken Curry (continued)

Nutritional Facts: 16 g fat (9 g saturated fat), 94 mg cholesterol, 392 mg sodium, 15 g carbohydrate, 3 g fiber, 36 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer