Mango Chicken Curry

Recipe by Taste of Home Test Kitchen

Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes

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.

Ingredients:

1/2 cup chopped onion
1 medium sweet red pepper, julienned
2 teaspoons vegetable oil
1.5 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
2 cups 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.

Nutritional Guide
Number of Servings: 4
Calories per Serving: 0

		% Daily Value*

Total Fat	0 g	0%

Cholesterol	0 mg	0%

Sodium	0 mg	0%

Total Carbs	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g

Protein	0 g

*Percent Daily Values are based on a 2,000 calorie diet.

Nutritional data from AllRecipes.com

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