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Mango Chicken Curry Recipe
Ingredients
- 15 mL (1 tbsp.) canola oil
- 2 boneless, skinless chicken breasts, 225 g (½ lb.) each, cut into cubes
- To taste, salt and pepper
- 5 mL (1 tsp.) curry powder
- 250 mL (1 cup) 25%-less-salt chicken broth
- 60 mL (¼ cup) 15% M.F. cooking cream
- 1 Palmer mango, cubed
- 75 mL (1/3 cup) finely sliced green onions
- 75 mL (1/3 cup) diced red bell pepper
- To taste, Fresh coriander
- To taste, toasted cashew nuts, coarsely chopped
- To taste, hot sauce
| PREP TIME 15m |
COOK TIME 20m |
TOTAL TIME 1h |
|---|
Instructions
- Heat oil in a wok over medium-high heat.
- Add chicken cubes and sauté for 5 minutes.
- Salt and pepper to taste.
- Add curry powder, chicken broth and cream.
- Reduce heat to low.
- Simmer uncovered for 10 minutes or until sauce is reduce by one-third.
- Add mango, green onion and red pepper.
- Stir gently.
- Cook for 3 minutes or until mango and vegetables are hot.
- Serve over basmati rice.
- Garnish with coriander, cashews and hot sauce to taste.
A recipe from Iga
2020-08-31
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