Mango Chicken Curry

Photo: © Tango

  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In blender, purée mango with coconut milk until smooth; add water, 1 tbsp at at time, to achieve desired consistency if necessary. Set aside. 

In large skillet, heat oil over medium-high heat. Add chicken; cook, stirring occasionally, until golden brown on all sides, 4 to 5 minutes. Add curry powder, shal­lots and green onions; season with salt. Cook, stirring constantly, about 2 minutes. 

Add reserved mango sauce to skillet. Add red pepper, and cayenne pepper, if using. Bring to boil; reduce heat to low and simmer until chicken is no longer pink inside, about 5 minutes. Sprinkle with cilantro, if using. Serve with lime wedges and rice, if desired. 

Nutritional facts PER SERVING

  • Calories 330
  • Total fat 15 g
  • Saturated fat 10 g
  • Cholesterol 75 mg
  • Sodium 250 mg
  • Total carbohydrate 19 g
  • Fibre 4 g
  • Sugars 15 g
  • Protein 30 g
  • Iron 2.3 mg
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Lunch & Dinner

Mango Chicken Curry