Chicken Mango Curry Recipe

Name: Chicken Mango Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-6 chicken breast; 1 lbs shell-on shrimps; 4 red mangoes (2 ripe, 2 less ripe); 1 tbsp. of vegetable oil; 1 large spanish onion; 2 cloves of garlic; 5 tbsp. of curry powder; 1 tbsp. of salt; 1 can of unsweetened coconut milk; 1/4 cup of unsweetened shaved coconut; 1/4 cup chopped cilantro; hot sauce

Servings: persons

4-6 chicken breast
1 lbs shell-on shrimps
4 red mangoes (2 ripe, 2 less ripe)
1 tbsp. of vegetable oil
1 large spanish onion
2 cloves of garlic
5 tbsp. of curry powder
1 tbsp. of salt
1 can of unsweetened coconut milk
1/4 cup of unsweetened shaved coconut
1/4 cup chopped cilantro
hot sauce

1
Grill the chicken breasts, shrimp and the peeled and sliced mangoes (mangoes should have some nice grill marks)
2
Dice onions and mince garlic. Sautee the onions and garlic in oil in a large pot, once semi translucent add in curry powder and salt; add in grilled mangoes and coconut milk; let simmer on low heat until mangoes are soft to touch
3
Use hand held blender to lightly break up the mangoes
4
Add in hot sauce to taste.
5
Toast 2 tablespoons of shaved coconut. Stir in remainder of shaved coconut.
6
Chop chicken and add to pot and let simmer for 10 minutes.
7
Serve on a bed of basmati rice.
8
Sprinkle with chopped cilantro and toasted shaved coconut to serve

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4-6 chicken breast, 1 lbs shell-on shrimps, 4 red mangoes (2 ripe, 2 less ripe), 1 tbsp. of vegetable oil, and more.

Yes, Chicken Mango Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Mango Curry

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