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Quick Mango Chicken Curry

Quick Mango Chicken Curry

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Jonah Shepp

Jonah Shepp

I made up this one-pot curry one night when I came home hungry from work and wanted to whip up something quick but exciting. It mixes sweet, spicy, sour, and savory flavors and is easy to make in under an hour. You can augment it with extra vegetables if you want. Correct seasoning, adding more mango juice if too spicy or tart. Serve over hot basmati rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Leslee
1

Leslee

4/12/2013

A little too spicy for my liking but very good; I added some lite coconut cream to cool it a little which worked well; I would leave out cayenne pepper next time; I do however recommend trying this recipe if you are a curry lover.

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