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Mango Chicken Curry

SUBMITTED BY: Taste of Home Test Kitchen

"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 RATING:

Read Reviews (7)

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PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1/2 cup chopped onion
1 medium sweet red pepper, julienned
2 teaspoons vegetable oil
1 1/2 pounds skinless, boneless chicken breast halves - 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 coconut milk
2 tablespoons tomato paste
Hot cooked rice

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 is no longer pink. Serve with rice if desired.

FOOTNOTE

Nutritional Analysis: 1-1/4 cups chicken mixture (calculated without rice) equals 343 calories, 16 g fat (9 g saturated fat), 94 mg cholesterol, 392 mg sodium, 15 g carbohydrate, 3 g fiber, 36 g protein.

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REVIEWS

Reviewed on Nov. 19, 2006 by Brandy

Good flavour to this recipe. Needs more mangos, and I would like it to be saucier, so that it... MORE

Reviewed on Mar. 4, 2008 by Francine

I enjoyed this recipe. After reading the reviews I did modify it slightly. I used three... MORE

Reviewed on Jun. 25, 2008 by RACKLEY420

this was really good. i followed the suggestions of others and used 2 cups of mango and the... MORE

Reviewed on Apr. 6, 2008 by KerrySuz

We thought this was very good, but I found myself wanting for saltiness. So taking another... MORE

Reviewed on Feb. 25, 2008 by Quakky

I loved this recipe. I put in a bit more coconut milk (yum!) and didn't let it cook as much,... MORE

Reviewed on Nov. 5, 2007 by aspenhall

One of the best!!!!! I cook this all the time. Better when served with jasmine coconut rice... MORE

Reviewed on Oct. 2, 2007 by linagg

Very easy to make, not as delicious as it would be in a good Thai restaurant but a good place... MORE