Quick Mango Chicken Curry Recipe

Name: Quick Mango Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 large onion, halved lengthwise and thinly sliced; 1 green bell pepper, thinly sliced (optional); 2 cloves garlic, chopped; 1 tablespoon curry powder; 1 teaspoon paprika; 1 teaspoon ground black pepper; 1 teaspoon ground ginger; 1/2 teaspoon cayenne pepper, or to taste; 1 tablespoon water, or as needed; 2 skinless, boneless chicken breast halves, cut into cubes; 1 cup mango nectar; 2 tablespoons tomato paste; 1 tablespoon white vinegar

Servings: persons

3 tablespoons vegetable oil
1 large onion, halved lengthwise and thinly sliced
1 green bell pepper, thinly sliced (optional)
2 cloves garlic, chopped
1 tablespoon curry powder
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper, or to taste
1 tablespoon water, or as needed
2 skinless, boneless chicken breast halves, cut into cubes
1 cup mango nectar
2 tablespoons tomato paste
1 tablespoon white vinegar

1
Heat oil in a wide-bottomed saucepan or deep skillet over medium heat; cook and stir onion and bell pepper in the hot oil until onion is translucent and bell pepper is tender, 5 to 10 minutes.
2
Combine garlic, curry powder, paprika, black pepper, ginger, and cayenne pepper in a bowl; stir in water until paste-like. Add curry paste to onion mixture.
3
Mix chicken into onion mixture until chicken is coated in curry paste; cook and stir until chicken is lightly browned on all sides, about 5 minutes.
4
Stir mango nectar, tomato paste, and vinegar into chicken mixture. Reduce heat and simmer until sauce is thickened and chicken is no longer pink in the center, about 15 minutes.

245

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 14 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 large onion, halved lengthwise and thinly sliced, 1 green bell pepper, thinly sliced (optional), 2 cloves garlic, chopped, and more.

Yes, Quick 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.

Quick Mango Chicken Curry

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