Back to Mango Chicken Curry

Print Options


Card Sizes

Mango Chicken Curry Recipe

Mango Chicken Curry Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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, 16 g fat (9 g saturated fat), 94 mg cholesterol, 392 mg sodium, 15 g carbohydrate, 3 g fiber, 36 g protein.

Reviews for Mango Chicken Curry

Sort By :
Reviewed Mar. 16, 2013

"Very good. May increase spices next time as it was a little bland. Substituted rice milk for coconut milk."

Reviewed Dec. 24, 2011

"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."

Loading Image

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer