Mango-Coconut Chicken Curry Recipe

Name: Mango-Coconut Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut oil (or canola oil); 2 chicken breasts, boneless and skinless, cut into cubes; 1 small onion, thinly sliced into half-rings; 1 small red bell pepper, seeded and cut into strips (or 1/2 of a regular-sized pepper); 3 garlic cloves, chopped; 1 tablespoon garam masala; 1 tablespoon turmeric; 1/4 teaspoon cayenne pepper (more or less according to your taste); 2 teaspoons grated fresh ginger (or 1 t. powdered); 1 (13 1/2 ounce) can coconut milk (I like Chaokoh brand); 1/3 cup chicken stock; 1 ripe mango; 1/2 teaspoon salt (more or less to taste); 1 tablespoon sugar; 1 cup frozen green beans, cut into 1/2-inch lengths; 3/4 cup frozen peas; steamed rice, for serving

Servings: persons

1 tablespoon peanut oil (or canola oil)
2 chicken breasts, boneless and skinless, cut into cubes
1 small onion, thinly sliced into half-rings
1 small red bell pepper, seeded and cut into strips (or 1/2 of a regular-sized pepper)
3 garlic cloves, chopped
1 tablespoon garam masala
1 tablespoon turmeric
1/4 teaspoon cayenne pepper (more or less according to your taste)
2 teaspoons grated fresh ginger (or 1 t. powdered)
1 (13 1/2 ounce) can coconut milk (I like Chaokoh brand)
1/3 cup chicken stock
1 ripe mango
1/2 teaspoon salt (more or less to taste)
1 tablespoon sugar
1 cup frozen green beans, cut into 1/2-inch lengths
3/4 cup frozen peas
steamed rice, for serving

1
In a medium pot, heat the oil over medium heat. Add the onion and bell pepper and saute until slightly softened, 4 - 5 minutes.
2
While the onion and pepper are cooking, remove the flesh from the mango and puree it in a blender or food processor along with the chicken broth. Set the mango mixture aside.
3
To the onion, add the garlic, ginger, Garam Masala, tumeric, and cayenne, and saute for another 2 minutes, stirring.
4
Add the coconut milk, mango mixture, sugar, and salt to the pot, stirring to combine. Bring to a low boil and allow the mixture to to boil and thicken for about 15 minutes. (If it splatters, you can cover it partially.).
5
Add the chicken and frozen vegetables to the simmering liquid. Simmer until the chicken in cooked through and the vegetables are tender, about 10 minutes more.
6
Serve over rice.

373

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 17 ingredients. The key ingredients include: 1 tablespoon peanut oil (or canola oil), 2 chicken breasts, boneless and skinless, cut into cubes, 1 small onion, thinly sliced into half-rings, 1 small red bell pepper, seeded and cut into strips (or 1/2 of a regular-sized pepper), and more.

Yes, Mango-Coconut 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.

Mango-Coconut Chicken Curry

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