Mango Chicken Curry

January 27, 2008

Mango Chicken Curry 
   by: Taste of Home Test Kitchen
Prep Time: 10 Minutes
Cook Time: 20 Minutes  Ready In: 30 Minutes
Yields: 4 servings

   Adapted and changed a bit by me.

1/2 – 1 cup chopped onion
1 medium sweet red pepper, julienned
2 teaspoons vegetable oil
2 pounds skinless,
boneless chicken breast halves
– cut into thin strips or chunks
2 tablespoons curry powder
2 teaspoons minced fresh  gingerroot
1-2 teaspoons minced garlic
1/2 teaspoon salt
1/8 -1/4 teaspoon cayenne pepper or small chili chopped
1 cup chopped peeled mango
1 cup coconut milk
2 tablespoons tomato paste or ketchup (in a pinch)
Hot cooked rice


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.  (You can use the remainder of the coconut milk in place of part of the water when cooking.)


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