Mango Curry Chicken

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Mango Curry Chicken calories by ingredient


Introduction

This is so good, and very easy and quick to make. Serve with brown rice, or with low-carb pita bread. Can substitute light coconut milk, if available, and chicken breasts instead of thighs to lower fat. I have also added edemame, or whatever other vegetables I have on hand to boost veggie intake. This is so good, and very easy and quick to make. Serve with brown rice, or with low-carb pita bread. Can substitute light coconut milk, if available, and chicken breasts instead of thighs to lower fat. I have also added edemame, or whatever other vegetables I have on hand to boost veggie intake.
Number of Servings: 6

Ingredients

    1 T. red curry paste
    1 can coconut milk (can use light, if available)
    1 T. olive oil
    2 mangoes, seeded and cut into large chunks
    1 lb. boneless skinless chicken breasts or thighs, cut into large cubes
    1 medium onion, sliced or cut into wedges
    1 red or yellow bell pepper, sliced

Directions

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.