Quick Mango Chicken Curry recipe
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Ingredients
- 3 tablespoons vegetable oil 1 large onion, halved lengthwise and thinly sliced 1 green bell pepper, thinly sliced 2 cloves garlic, chopped 1 tablespoon curry powder 1 teaspoon paprika 1 teaspoon ground black pepper 1 teaspoon ground ginger ½ teaspoon cayenne pepper, or to taste 1 tablespoon water, or as needed 2 skinless, boneless chicken breast halves, cut into cubes 1 cup mango nectar 2 tablespoons tomato paste 1 tablespoon white vinegar
Nutrition Info
- 449 caloriescarbohydrate: 36.8 gcholesterol: 58.5 mgfat: 23.9 gfiber: 5.9 gprotein: 25.3 gsaturatedFat: 4.1 gservingSize: -sodium: 187.6 mgsugar: 24.7 gtransFat: : -unsaturatedFat: : -
Directions Quick Mango Chicken Curry
Directions
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Heat oil in a wide-bottomed saucepan or deep skillet over medium heat, cook and stir onion and bell pepper in the hot oil until onion is translucent and bell pepper is tender, 5 to 10 minutes.
Combine garlic, curry powder, paprika, black pepper, ginger, and cayenne pepper in a bowl, stir in water until paste-like. Add curry paste to onion mixture.
Mix chicken into onion mixture until chicken is coated in curry paste, cook and stir until chicken is lightly browned on all sides, about 5 minutes.
Stir mango nectar, tomato paste, and vinegar into chicken mixture. Reduce heat and simmer until sauce is thickened and chicken is no longer pink in the center, about 15 minutes.