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Mango
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Mango Chicken Curry

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."

Rate/Review | Read Reviews (39)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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.

Footnotes

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.