Mango Chicken Curry

Name: Mango Chicken Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
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 light coconut milk; 2 tablespoons tomato paste; Hot cooked rice, optional

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Test Kitchen Approved

This flavorful mango chicken curry is rich in aromatic spices and sweet fruits and simmered in creamy coconut milk.

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 light 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.

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.

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.

Recipe Creator