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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

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.

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Reviews

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Average Rating:
  • Tinley1947
    Mar 16, 2013

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

  • 2B JRH
    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.

  • jkfurmato
    May 12, 2008

    No comment left