Quick Mango Chicken Curry
Ingredients40 m servings 449 cals
- 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.
Per Serving: 449 calories; 23.9 g fat; 36.8 g carbohydrates; 25.3 g protein; 59 mg cholesterol; 188 mg sodium. Full nutrition
ReviewsRead all reviews 3
The flavors were really tasty.. quite spicy.I added a spoonful of yogurt and it was perfect. I dont think I'd reduce the heat next time.. I like the bite..
A little too spicy for my liking but very good; I added some lite coconut cream to cool it a little which worked well; I would leave out cayenne pepper next time; I do however recommend tryin...