Recipe by Jonah Shepp
"I made up this one-pot curry one night when I came home hungry from work and wanted to whip up something quick but exciting. It mixes sweet, spicy, sour, and savory flavors and is easy to make in under an hour. You can augment it with extra vegetables if you want. Correct seasoning, adding more mango juice if too spicy or tart. Serve over hot basmati rice."
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onion, halved lengthwise and thinly sliced
green bell pepper, thinly sliced
ground black pepper
cayenne pepper, or to taste
water, or as needed
skinless, boneless chicken breast halves, cut into cubes
A little too spicy for my liking but very good; I added some lite coconut cream to cool it a little which worked well; I would leave out cayenne pepper next time; I do however recommend trying this recipe if you are a curry lover.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Mango Chicken Curry
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 215
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