Mango Chicken Curry

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • 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

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

Introduction

This is a milder curry with great flavor! Serve over hot sticky rice. This is a milder curry with great flavor! Serve over hot sticky rice.
Number of Servings: 4

Ingredients

    Onions, raw, .5 cup, chopped
    Chickpeas (garbanzo beans), 1 can
    Crisco Pure Vegetable Oil, .33 tbsp
    Chicken Thigh, 2 thigh, bone and skin removed
    Curry powder, 1 tbsp
    Ginger, ground, 1 tbsp
    Garlic, 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)

Directions

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.

Rate This Recipe