Mango-Curry Chicken Breasts – a delicious recipe with chicken breast halves, mango-pineapple, soy sauce, brown sugar, curry powder, ground turmeric. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Mix all ingredients except the chicken breasts in a small non-reactive bowl.
2
Stir until sugar is dissolved.
3
Place chicken breasts in a small ziploc bag, pour the marinade into the bag.
4
Marinate meat in the fridge for approx 2 hours.
5
Heat a lightly oiled skillet (medium hot).
6
Pan-fry the chicken breasts for about 5 minutes per side, until chicken is no longer pink.
7
Brush chicken with marinade a few times before turning (turn only once).
8
Serve immediately.
9
May substitute honey for the brown sugar, if you prefer a honeyed chicken.
10
You may also grill the chicken over medium hot coals, basting often with leftover marinade.
11
If desired, you can make a sauce using the marinade- simmer gently with a bit of cornstarch to thicken.
852
kcal
Calories
79
g
Fat
6
g
Carbs
32
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves (approx 120g or 4oz), 2 tablespoons mango-pineapple preserves (no sugar added variety), 1 tablespoon soy sauce, 1 tablespoon brown sugar, and more.
Yes, Mango-Curry Chicken Breasts 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.
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