MANGO CHICKEN CURRY

MANGO CHICKEN CURRY image

Yield 4

Number Of Ingredients 13

Previous Next

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

Steps:

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) Read more: http://www.rd.com/food/recipes-cooking/mango-chicken-curry-recipe-from-taste-of-home/#ixzz3LWuRl8gF