Chicken Curry with Mango

    (105)
    40 min

    This delicious chicken curry is Malaysian inspired. The sweetness from the mango, marries well with the spiciness from the curry. Serve with plain or coconut rice.


    81 people made this

    Ingredients
    Serves: 2 

    • 1 tablespoon vegetable oil
    • 225g skinless chicken breast fillets, cubed
    • 125ml chicken stock
    • 1 tablespoon soy sauce
    • 1 tablespoon cider vinegar
    • 1 1/2 tablespoons dark brown soft sugar
    • 1 teaspoon curry powder
    • 1 tablespoon cornflour
    • 1/2 onion, diced
    • 1 green pepper, sliced
    • 1 red pepper, sliced
    • 2 teaspoons finely chopped fresh root ginger
    • 1 ripe mango, peeled and cubed

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat vegetable oil in a large frying pan over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the centre. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, dark brown soft sugar, curry powder and cornflour. Set aside.
    2. Using the same frying pan, 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 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 & ratings
    Average global rating:
    (105)

    Reviews in English (82)

    by
    1

    made this the other day very very good very filling and easy to make  -  24 Jul 2010

    0

     -  08 Aug 2011

    by
    39

    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 garlic powder. I added 1 clove of fresh minced garlic to the green pepper mix. I also used curry PASTE versus powder. I used 1 tbsp because I love curry, but less would be good also especially if you don't like a lot of spice. Paste adds a lot of flavor. Curry paste can be found at most grocery stores in the ethnic food section or for a lot less money at an Asian market if you have one nearby.  -  03 May 2010  (Review from Allrecipes US | Canada)

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