Malaysian Mango Chicken Curry

Malaysian Mango Chicken Curry

60
Tom Flannery 1

"This Malaysian inspired mango dish always has people wanting more."

Ingredients

40 m {{adjustedServings}} servings 361 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 708 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside.
  2. Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.
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Reviews

60
  1. 76 Ratings

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LOVED this dish. Can't give it 5 stars because of the needed modifications, but I would give it 5 stars with the following changes. I seasoned the chicken breasts with a little salt, pepper and ...

This is a pretty good basic recipe ( although it could use some salt). However, I'm thinking I'll add cashews next time, and some more interesting spices/herbs - think, ground coriander seed, ci...

Excellent recipe! I used two rather large chicken breasts and doubled the sauce to good effect. Added garlic (thanks to previous reviewers!) and used rice vinegar instead of cider. I may also...