Mango Curry Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 T. red curry paste1 can coconut milk (can use light, if available)1 T. olive oil2 mangoes, seeded and cut into large chunks1 lb. boneless skinless chicken breasts or thighs, cut into large cubes1 medium onion, sliced or cut into wedges1 red or yellow bell pepper, sliced
In small saucepan, saute curry paste in a small amount of the coconut milk, stirring until well combined. Add the remaining coconut milk. Bring to boil. Remove from heat.
Heat olive oil in large frying pan over med-high heat. Add chicken, onions and bell peppers. Cook until chicken is browned, stirring frequently.
Add mangoes; cook until heated though.
Add curry/coconut sauce, and simmer until chicken is cooked through.
Heat olive oil in large frying pan over med-high heat. Add chicken, onions and bell peppers. Cook until chicken is browned, stirring frequently.
Add mangoes; cook until heated though.
Add curry/coconut sauce, and simmer until chicken is cooked through.
Nutritional Info Amount Per Serving
- Calories: 207.6
- Total Fat: 12.4 g
- Cholesterol: 38.2 mg
- Sodium: 91.7 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.0 g
- Protein: 10.6 g
Member Reviews