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Malaysian Mango Chicken Curry Recipe

Recipe by: Tom Flannery

"This Malaysian inspired mango dish always has people wanting more."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In40 m
  • 1Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside.
  • 2Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 2 servings
  • 361 cals
  • 1 tablespoon vegetable oil
  • 1/2 pound skinless, boneless chicken breast, cubed
  • 1/2 cup chicken stock
  • 1 tablespoon soy sauce
  • 1 tablespoon cider vinegar
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon curry powder
  • 1 tablespoon cornstarch
  • 1/2 onion, diced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 teaspoons minced fresh ginger root
  • 1 mango, peeled and cubed
Nutrition

Amount per serving ( 5 total)

  • Calories:
    361
    18%
  • Fat:
    9.1
    14%
  • Carbs:
    42
    14%
  • Protein:
    29
    58%
  • Cholesterol:
    66
    22%

Based on a 2,000 calorie diet

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