QUICK MANGO CHICKEN CURRY

Quick Mango Chicken Curry image

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.

Provided by Jonah Shepp

Categories World Cuisine Recipes Asian

Time 40m

Yield 2

Number Of Ingredients 14

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Ingredients

3 tablespoons vegetable oil
1 large onion, halved lengthwise and thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, chopped
1 tablespoon curry powder
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon ground ginger
½ teaspoon cayenne pepper, or to taste
1 tablespoon water, or as needed
2 skinless, boneless chicken breast halves, cut into cubes
1 cup mango nectar
2 tablespoons tomato paste
1 tablespoon white vinegar

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 449 calories, Carbohydrate 36.8 g, Cholesterol 58.5 mg, Fat 23.9 g, Fiber 5.9 g, Protein 25.3 g, SaturatedFat 4.1 g, Sodium 187.6 mg, Sugar 24.7 g