Curried Mango Chicken

Curried Mango Chicken

70
Cheri 14

"You get an impressive taste for such a simple sounding dish. It impresses company every time. The best part is that you can adjust the heat factor simply by using milder or hotter curries."

Ingredients

35 m {{adjustedServings}} servings 261 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.
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Reviews

70
  1. 94 Ratings

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I make this recipe constantly, either for dinner in our home or as a casserole when we visit. People rave about it, and have continually ask for the recipe. I do use fresh mango rather than ch...

This is the kind of recipe that always makes me wonder why anyone would choose to make frozen or boxed dinners. In the same amount of time, you've got an excellent, impressive dish that tastes l...

This recipe was easy and came out really well. I cut up about 4 breasts after first seasoning them with salt and pepper. For the curry paste, I used a whole 6 oz jar of yellow curry paste and ki...