Taste of Home
Mango Chicken Curry
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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.
Ingredients
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1/2 cup chopped onion
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1 medium sweet red pepper, julienned
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2 teaspoons canola oil
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1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
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1 tablespoon curry powder
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2 teaspoons minced fresh gingerroot
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1 teaspoon minced garlic
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1/2 teaspoon salt
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1/8 teaspoon cayenne pepper
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1 cup chopped peeled mango
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3/4 cup light coconut milk
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2 tablespoons tomato paste
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Hot cooked rice, optional
Directions
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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.
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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.
Nutrition Facts
1-1/4 cups: 328 calories, 13g fat (6g saturated fat), 94mg cholesterol, 405mg sodium, 15g carbohydrate (11g sugars, 3g fiber), 36g protein.
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