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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 380.3
  • Total Fat: 18.8 g
  • Cholesterol: 68.4 mg
  • Sodium: 88.0 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 29.4 g

View full nutritional breakdown of Mango Chicken Curry calories by ingredient
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Mango Chicken Curry

Submitted by: LINZYLOO


Number of Servings: 4

Ingredients

    3 tbsp canola oil
    1 red onion chopped
    2 garlic cloves minced
    2 tbsp minced fresh ginger
    2 tbsp curry powder
    1/2 tsp ground cumin
    2 mangos sliced and peeled (or 2 cups frozen diced)
    2 tbsp cider vinegar
    1 1/4 c water
    1.25 lbs boneless, skinless chicken
    1/3 cup golden raisins
    1/2 cup coconut milk (or heavy cream)
    salt & pepper to taste
    Cilantro for garnish

Directions

Makes 4 servings

Heat 2 tbsp oil in lg. pan over med. heat. Add onions and cook, stirring occassionally, until soft, about 5 mins. Add curry and cumin, cooking a few more minutes. SPices will absord some of the oil, so if things stick, add a bit more oil. Add ginger & garlic and cook for 1 more minute.

Add vinegar, water, and 1/2 chopped mango. Increase heat and bring to a boil, then lower heat to simmer for about 15 minutes, stirring occassionally. Remove pan from heat. Scoop sauce into blender. Puree until smooth and return to pan.

Add chicken pieces and raisins to pan. Return to low simmer. Cover the pan and let cook 8 - 10 minutes. Cut largest piece open to check doneness.

Add remaining mango to the pan, stir in the coconut milk and simmer another minute or two. Do not let boil. If too sweet add a bit more vinegar, if not sweet enough add a dash of sugar. Add salt & pepper to taste.

Serve over rice.

Number of Servings: 4

Recipe submitted by SparkPeople user LINZYLOO.






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