Curried Mango Chicken Recipe
Tender chicken pieces simmered in a mild curry sauce, sweetened with mango. A retro recipe with family-friendly flavours.
Servings: 4 servings
Calories: 1331kcal
Equipment
- large frypan
Ingredients
- 500 grams chicken (tenderloins, breast or thigh)
- 1 small onion, diced finely
- 1 tablespoon oil (vegetable or olive)
- 1-2 tablespoons curry powder (I use Keen's Curry powder) (adjust to suit taste)
- ¼ teaspoon salt
- 425 gram mango slices in syrup (canned mango)
- ½ cup coconut cream
Instructions
- Cut chicken into large cubes (about 2cm x 2cm).
- Sautee chicken and onion for 5 minutes or until chicken has browned.
- Add curry powder and salt and continue to sautee for one minute.
- Drain about half of the syrup from the mango slices. Add mangos and coconut cream and simmer for about 5 minutes or until chicken is cooked through.
- Serve immediately with rice.
Notes
Storing: You can store leftovers in an airtight container for up to one day.
Freezing: Store in an airtight container in the freezer for up to 6 weeks.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 1331kcal | Carbohydrates: 20g | Protein: 2g | Fat: 139g | Saturated Fat: 47g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 59g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 149mg | Potassium: 325mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1165IU | Vitamin C: 41mg | Calcium: 26mg | Iron: 1mg