Malaysian Mango Chicken Curry Recipe

Name: Malaysian Mango Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1/2 pound skinless, boneless chicken breast, cubed; 1/2 cup chicken stock; 1 tablespoon soy sauce; 1 tablespoon cider vinegar; 1 1/2 tablespoons brown sugar; 1 teaspoon curry powder; 1 tablespoon cornstarch; 1/2 onion, diced; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 2 teaspoons minced fresh ginger root; 1 mango, peeled and cubed

Servings: persons

1 tablespoon vegetable oil
1/2 pound skinless, boneless chicken breast, cubed
1/2 cup chicken stock
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 1/2 tablespoons brown sugar
1 teaspoon curry powder
1 tablespoon cornstarch
1/2 onion, diced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 teaspoons minced fresh ginger root
1 mango, peeled and cubed

1
Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside.
2
Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.

252

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1/2 pound skinless, boneless chicken breast, cubed, 1/2 cup chicken stock, 1 tablespoon soy sauce, and more.

Yes, Malaysian Mango Chicken 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.

Malaysian Mango Chicken Curry

How did you like this recipe?

Frequently Asked Questions