Malaysian Mango Chicken Curry

Malaysian Mango Chicken Curry

65
Tom Flannery 1

"This Malaysian inspired mango dish always has people wanting more."
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Ingredients

40 m servings 361 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 708 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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.

Reviews

65
  1. 81 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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, ci...

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 ...

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, ci...

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...

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

I made this as is and like another user said it was missing some salt. I added some garlic salt and it was delicious. As a side I used the middle eastern rice with black beans and chickpeas re...

Made this last night for the 1st time. Doubled all but the peppers so we could have left overs. Deboned chicken leg quarters and used them as it was all I had on hand. boiled the bones with a to...

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 pep...

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,...

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