Mango Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Onions, raw, .5 cup, chopped Chickpeas (garbanzo beans), 1 canCrisco Pure Vegetable Oil, .33 tbsp Chicken Thigh, 2 thigh, bone and skin removed Curry powder, 1 tbsp Ginger, ground, 1 tbspGarlic, 3 cloves Salt, .5 tsp Pepper, red or cayenne, .13 tsp Mangos, 1 cup, sliced Coconut Milk, .75 cup Tomato Paste, 1 can (6 oz)
In a large skillet, saute onion in oil for 2-4 minutes or until crisp tender. Add garlic, chicken, curry, ginger, salt and cayenne. Cook and stir for 5 minutes. Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken is no longer pink. Serve with rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LADYHEROIN.
Number of Servings: 4
Recipe submitted by SparkPeople user LADYHEROIN.
Nutritional Info Amount Per Serving
- Calories: 347.6
- Total Fat: 13.5 g
- Cholesterol: 28.6 mg
- Sodium: 992.8 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 8.6 g
- Protein: 15.8 g
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