Mango Chicken Curry

This spicy-and-sweet recipe blends aromatic curry powder and cayenne pepper with fresh mango and coconut milk for a classic Indian dish.

from Reader's Digest | May 2009

Quick look

  • prep 15 min    cook 20 min
  • serves 4

Ingredients

  • 1/2 cup chopped onion
  • 1 medium sweet red pepper, julienned
  • 2 tsp. canola oil
  • 1 1/2 lb. boneless, skinless chicken breasts, cut into thin strips
  • 1 tbs. curry powder
  • 2 tsp. minced fresh gingerroot
  • 1 tsp. minced garlic
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 1 cup chopped peeled mango
  • 3/4 cup reduced-fat coconut milk
  • 2 tbs. tomato paste
  • Hot cooked rice, optional

    How to make it  35 minutes


  • 1

    In large skillet, sauté onion and red pepper in oil 2 to 4 minutes or until crisp-tender. Add chicken, curry, ginger, garlic, salt, and cayenne. Cook and stir 5 minutes.

  • 2

    Stir in mango, coconut milk, and tomato paste; bring to a boil. Reduce heat; cover and simmer 10 minutes or until chicken juices run clear. Serve with rice if desired. Yield: 4 servings ($2.26 per serving)

Nutritional Information(per serving)

  • Calories: 328
  • Fat: 13g
  • Saturated Fat: 6g
  • Cholesterol: 94mg
  • Sodium: 405mg
  • Carbs: 15g
  • Protein: 36g
  • Fiber: 3g

Serving equals 1 1/4 cups chicken mixture (calculated without rice)

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