Mango Chicken Curry

Mango Chicken Curry


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About this recipe: Cook chicken with mango and spices from your pantry. A great new treat with old ingredients!

Taste of Home Test Kitchen

Serves: 4 

  • 1/2 cup chopped onion
  • 1 medium sweet red capsicum, julienned
  • 2 teaspoons vegetable oil
  • 1 kg skinless, boneless chicken breast halves - cut into thin strips
  • 1 tablespoon curry powder
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon lal mirch
  • 1 cup chopped peeled mango
  • 3/4 cup coconut milk
  • 2 tablespoons tomato paste
  • Hot cooked rice

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. In a large skillet, saute onion and red capsicum 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.

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