Mango Curry Chicken Recipe

Name: Mango Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups All-purpose Flour; 2 Tablespoons Curry Powder; 1 teaspoon Kosher Salt; 1/4 teaspoons Cayenne Pepper; 2- 1/2 pounds Boneless Chicken Cut Into Large Chunks; 2 Tablespoons Vegetable Oil; 1 whole White Onion, Diced; 1 whole Red Bell Pepper, Seeded And Diced; 2 cloves Garlic, Minced; 1 Tablespoon Minced Ginger Root; 4 cups Chicken Broth; 1/4 cups Currants; 3 whole Roma Tomatoes, Cut Into Cubes; 1 whole Mango Pitted And Diced; 1 Tablespoon Lime Juice; 3 Tablespoons Fresh Chopped Cilantro; 3 Tablespoons Fresh Chopped Basil; 3 Tablespoons Toasted Raw Coconut (optional For Garnish)

Servings: persons

1/2 cups All-purpose Flour
2 Tablespoons Curry Powder
1 teaspoon Kosher Salt
1/4 teaspoons Cayenne Pepper
2- 1/2 pounds Boneless Chicken Cut Into Large Chunks
2 Tablespoons Vegetable Oil
1 whole White Onion, Diced
1 whole Red Bell Pepper, Seeded And Diced
2 cloves Garlic, Minced
1 Tablespoon Minced Ginger Root
4 cups Chicken Broth
1/4 cups Currants
3 whole Roma Tomatoes, Cut Into Cubes
1 whole Mango Pitted And Diced
1 Tablespoon Lime Juice
3 Tablespoons Fresh Chopped Cilantro
3 Tablespoons Fresh Chopped Basil
3 Tablespoons Toasted Raw Coconut (optional For Garnish)

1
Place the flour, curry powder, salt and cayenne pepper, if desired, in a bowl.
2
Mix to combine, add the chicken and toss until the chicken is dusted with the mixture.
3
Place a large skillet over medium-high heat and when it is hot, add the oil.
4
Add the chicken.
5
Cook until chicken pieces are browned, about 3 minutes.
6
When all chicken pieces are browned, remove from the pan.
7
Reheat the skillet and add the onion and pepper, garlic, and ginger.
8
Cook until the onion is golden, about 4 minutes.
9
Return the chicken to the skillet, lower the heat to low, and add the chicken broth.
10
Cook until the liquid has reduced by a quarter.
11
Add the currants, tomatoes and the mango and cook until they are heated through, about 10 minutes.
12
Take off heat and add the lime juice.
13
Transfer to a heated serving platter and serve immediately.
14
Garnish with cilantro, basil, and coconut.

657

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 18 ingredients. The key ingredients include: 1/2 cups All-purpose Flour, 2 Tablespoons Curry Powder, 1 teaspoon Kosher Salt, 1/4 teaspoons Cayenne Pepper, and more.

Yes, Mango Curry Chicken 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 Curry Chicken

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