READY IN 40 mins

Malaysian Mango Chicken Curry

Read Reviews (45)

"This Malaysian inspired mango dish always has people wanting more." — Tom Flannery

Directions

Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside.
Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

May 04, 2010

LOVED this dish. Can't give it 5 stars because of the needed modifications, but I would give it 5 stars with the following changes. I seasoned the chicken breasts with a little salt, pepper and garlic powder. I added 1 clove of fresh minced garlic to the green pepper mix. I also used curry PASTE versus powder. I used 1 tbsp because I love curry, but less would be good also especially if you don't like a lot of spice. Paste adds a lot of flavor. Curry paste can be found at most grocery stores in the ethnic food section or for a lot less money at an Asian market if you have one nearby.

—meg

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Most Helpful Critical Review

Nov 10, 2009

This is a pretty good basic recipe ( although it could use some salt). However, I'm thinking I'll add cashews next time, and some more interesting spices/herbs - think, ground coriander seed, cilantro etc.

—cookingnut

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59 Ratings

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Jul 21, 2010

Excellent recipe! I used two rather large chicken breasts and doubled the sauce to good effect. Added garlic (thanks to previous reviewers!) and used rice vinegar instead of cider. I may also have added additional curry powder (I don't measure very accurately sometimes) because we like it spicy. I'll continue to play with this recipe, but the family was happy with my first try!

—RebeccaW

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Dec 14, 2009

great! I skipped the brown sugar depending on the sweetness of the mango. came out great. also added garlic and turmeric.

—foodwhore

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Jul 05, 2011

This is a great dish! You can definitely play around with the ratio of veggies/mango to chicken to your liking. (Since mangos are in season right now, I doubled the mango and used half the peppers.) I also doubled the sauce because my husband likes to put the extra sauce over his rice- but it isn't necessary to do that. Thanks for posting this one!

—JellyBean

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Nov 10, 2009

Over the top! My wife and i totally loved it. We trew in some mushrooms and served it with coconut rice. Thank you for sharing

—dutch

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May 14, 2011

This was a great recipe to start from. I followed other reviews and added garlic with the onions, more curry powder, salt and some dried coriander. Used and entire onion. I don't like using cornstarch so I added 1/3 can of coconut milk instead and it was amazing. Oh and I also used chicken thighs Served over rice.

—Sonicrev7

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Jul 29, 2010

Shazam! I just got done with this dish and it was delish. I didn't do it in the skillet but instead in a pressure cooker (I just got one last week and love it). The chicken came out wonderfully, the mango and curry played off of each other very well and the overall taste was awesome. Definitely on my list of make again! Maybe even next time for more than just me and the wifey...

—LosingThatFat

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Nutrition

Calories
361 kcal
18%

Carbohydrates
42 g
14%

Cholesterol
66 mg
22%

Fat
9.1 g
14%

Fiber
5 g
20%

Protein
29 g
58%

Sodium
708 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Malaysian Mango Chicken Curry

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 361
Calories from Fat: 82

% Daily Value *
Total Fat 9.1g 14 %
Saturated Fat 1.6g 8 %
Cholesterol 66mg 22 %
Sodium 708mg 28 %
Potassium 783mg 22 %
Total Carbohydrates 42g 14 %
Dietary Fiber 5g 20 %
Protein 29g 58 %
Sugars 30.5g
Vitamin A 58 %
Vitamin C 260 %
Calcium 7 %
Iron 21 %
** Thiamin 24 %
** Niacin 155 %
** Vitamin B6 71 %
** Magnesium 23 %
** Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.