"This Malaysian inspired mango dish always has people wanting more." — Tom Flannery
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skinless, boneless chicken breast, cubed
1 1/2 tablespoons
green bell pepper, sliced
red bell pepper, sliced
minced fresh ginger root
mango, peeled and cubed
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.
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.
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!
great! I skipped the brown sugar depending on the sweetness of the mango. came out great. also added garlic and turmeric.
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!
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
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.
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...
* Percent Daily Values are based on a 2,000 calorie diet.
Malaysian Mango Chicken Curry
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 82
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